Top Hat Cheese Souffle

1/4 cup butter
1/4 cup flour
3/4 tsp salt
6 eggs, separated
dash cayenne pepper
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded

Melt butter in medium saucepan. Add flour and salt; blend. Add milk. Cook and stir until thick and smooth. Add cheese and stir until melted. Remove from heat. Add beaten egg yolks; mix well. Cool slightly. Pour slowly into stiffly beaten egg whites, cutting and folding mixture thoroughly together. Pour into ungreased 2 quart casserole dish. With teaspoon draw a line around the casserole 1 inch from the edge to form a crease. Bake at 75 minutes at 300. Serve at once.

Serves 4-6