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1/4 c. flour
3/4 tsp. salt
1/2 tsp. dried mustard
1/8 tsp. paprika
13 oz. can evaporated milk
8 oz. sharp Cheddar cheese,
6 eggs, separated
1 tsp. cream of tartar

In bowl, mix flour, salt, dried mustard, paprika and
evaporated milk together. Cook on High 4 to 6 minutes, until
thickens. Stir every 2 minutes. While that is cooking, beat
egg whites and cream of tartar until you get stiff peaks; set
aside. Stir cheese into hot mixture. Blend in egg yolks, one
at a time. Slowly blend cheese mixture into egg whites. Place
in a souffle pan or bowl with high sides. Cook 10 minutes on
50% power, uncovered. Cook another 12 to 14 minutes on 70%
power. Keep rotating the bowl.

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