Preheat Oven and Prepare Dish:
- Preheat your oven to 375°F (190°C). Butter a 2-quart soufflé dish generously and coat it with grated Parmesan cheese, shaking out any excess.
- Make the Roux:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes to form a smooth paste (roux).
- Prepare the Base:
- Gradually pour in the warm milk, whisking constantly until the mixture thickens and becomes smooth.
- Season with salt, pepper, and cayenne pepper (if using). Remove from heat and let it cool slightly.
- Add Cheese and Egg Yolks:
- Stir in the grated cheese (reserve a little for topping) until melted and well combined.
- Beat the egg yolks lightly in a separate bowl. Gradually add them to the cheese mixture, stirring until incorporated.
- Whip Egg Whites:
- In a clean bowl, using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
- Combine Mixtures:
- Gently fold about one-third of the beaten egg whites into the cheese mixture to lighten it.
- Carefully fold in the remaining egg whites until just combined. Be gentle to maintain the volume of the egg whites.
- Bake the Soufflé:
- Pour the mixture into the prepared soufflé dish, smoothing the top with a spatula.
- Sprinkle the reserved grated cheese evenly over the top.
- Place the soufflé dish on a baking sheet (to catch any spills) and bake in the preheated oven for 25-30 minutes or until puffed up and golden brown on top.
- Serve Immediately:
- Garnish with chopped chives or parsley, if desired.
- Serve the soufflé immediately while hot and puffy, as it will begin to deflate once out of the oven.
Enjoy your delicious cheese soufflé as a delightful main course or elegant side dish!
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