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  • 3 tablespoons unsalted butter
  • 3 tablespoons minute-tapioca
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1 cup whole milk
  • 1 cup grated cheddar cheese
  • 3 large eggs, separated


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan over low heat, melt butter. Whisk in the minute-tapioca, Worcestershire sauce, black pepper and whole milk.
  3. Bring mixture to a full boil over medium-high heat, stirring constantly, and then immediately remove from heat. Add the grated cheese, stirring constantly until melted and smooth.
  4. Beat egg yolks until thick and light lemon colored. Add a small amount of the cheese mixture to the egg yolks to temper; and then stir egg yolks into the cheese mixture in saucepan.
  5. In another bowl, beat egg whites until stiff; gently fold egg whites into the cooked cheese mixture.
  6. Pour the mixture into a buttered 6-cup soufflé dish or a 1 ½ - quart casserole dish. Place dish into a larger baking pan, and fill baking pan with hot water to a depth of one inch.