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1
Melt butter in a medium saucepan.
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2
Stir in flour; cook for 1 minute until bubbly.
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3
Gradually add milk, mustard, salt and hot pepper sauce; cook and stir until thickened and bubbly.
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4
Add cheeses; stir until melted.
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5
Remove from the heat and set aside.
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6
In a small mixing bowl, beat egg yolks until thick and lemon colored, about 3-4 minutes.
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7
Add 1/3 cup cheese mixture and mix well.
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8
Return all to the saucepan; return to the heat and cook for 1-2 minutes.
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9
Cool completely, about 30-40 minutes.
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10
In another mixing bowl, beat egg whites until soft peaks form.
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11
Add cream of tartar; continue beating until stiff peaks form.
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12
Fold into the cheese mixture.
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13
Pour into ungreased 1 cup souffle dishes or custard cups.
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14
Place in a shallow pan.
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15
Pour warm water into larger pan to a depth of 1 inches Bake uncovered at 325 for 40-45 minutes or until tops are golden brown.
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16
Serve immediately.
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17
*NOTE* Souffles can be made ahead and frozen.
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18
Cover each dish or cup with foil and freeze.
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19
To bake, remove foil and place unthawed souffles in a shallow pan; add warm water to a depth of 1 inches Bake at 325 for 60-65 minutes or until tops are golden.
