150 ml milk
1 tsp mustard
85 g strong cheddar cheese, grated
30 g butter
30 g plain flour
- Preheat the oven on to 200C/Gas Mark 6.
- Melt the butter, stir in the flour and cook for 1 minute.
- Gradually stir in the milk. Cook for 1 minute until you have a thick sauce.
- Stir in the mustard and grated cheese.
- Separate the eggs. Beat the yolks into the sauce.
- Whisk the egg whites until you have soft peaks. Fold into the sauce.
- Pour into an oven-proof dish and cook for 20-25 minutes.