Preheat oven to 375°F (190°C).

Separate 6 eggs.

In a bowl, beat the egg whites with 1 tsp. of salt until stiff peaks form.

Grate 2 c. of Cheddar cheese (or cheese of your choice).

In a saucepan, melt 6 Tbsp. of butter.

Whisk in 6 Tbsp. of flour until smooth.

Gradually whisk in 2 c. of milk until the sauce is smooth and thickened.

Remove from heat and stir in the grated cheese until melted.

Let the cheese sauce cool slightly.

Whisk in the egg yolks, one at a time.

Gently fold the beaten egg whites into the cheese sauce in thirds, being careful not to deflate the whites.

Pour the mixture into a greased and floured souffle dish.

Bake for 35-40 minutes, or until puffed and golden brown.

Serve immediately.