Recipe - Blue Cheese Souffl

150 g Blue cheese; crumbled
100 g Flour; sifted
100 g Unsalted butter
6 md Eggs; separated
One fourth teaspoon Cayenne pepper
One fourth teaspoon Mustard powder
60 g Parmesan cheese
850 ml Warm milk; infused with bay
; leaf and onion
50 g Macaroni; cooked

Preheat the oven to 220/425/gas 7. Make a white roux with the butter
and flour. Add the mustard powder. Add the warm milk then the nutmeg
and cayenne pepper. Remove from the heat and add the blue cheese.

Add a pinch of salt to the egg white and whisk until stiff. Add the
egg yolks to the roux, then add the parmesan. Mix in a little egg
white with the roux mix then fold in the rest.

Fill a buttered souffl‚ mould and cook in a preheated oven for
approximately 15 minutes. Serve immediately

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