Melt butter in a 4-cup (1 L) measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.
Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-½ to 2 minutes until mixture becomes a smooth, thickened sauce.
Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.
Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)
Spoon or pour into four lightly greased 1-cup (250 mL) straight-sided ramekins or soufflé dishes.
Bake in a preheated 325°F (160°C) oven until puffed and golden brown, about 20 minutes.
Serve immediately.
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