Courtesy of Wendy Banks of Wendy’s Mobile Market
Preheat oven to 735F. Melt butter in a medium saucepan. Once melted, whisk in four until combined and add salt and cayenne. Cook for 3-5 minutes. Whisk in the milk, stirring until boiling. Remove from heat and add the mustard, seasoning and 3tbsp of the cheese. Add egg yolk and beat well. Whip the egg whites until stiff and fold into egg cheese mixture in three parts.
Turn into a soufflé dish. Dust top with grated cheese and browned crumbs. Bake for 25 - 30 min and serve immediately.