Cheese Souffle

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This was my first attempt of a savory souffle and my husband and I were very pleased. It was relatively easy to do and tasted good. I had read other recipes so I knew to cook the butter (yes I used salted butter and flour for a couple a minutes before adding the milk. I used 1% milk because that was what I had available, finely shredded cheddar cheese, and prepped the ramakins with butter and a mixture of shredded parmesan, romano, and asiago cheese (Kraft. My ramakins were only about 4-6 oz so I had 5 of those and still had to do one in a 2 cup souffle dish. The small ones cooked 25 minutes and were light, fluffy, and delicious. The larger one cooked about 35 minutes. I didn't add seasoning before cooking because it didn't call for it but it did need a little salt and pepper. I will definitely do this again, maybe for a brunch for company so my husband and I don't eat them all ourselves!!

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Have made this Cheese Souffle recipe(and no other since I started cooking YEARS ago........has always been a success.....very easy and delicious.