Upgrading the kid's cheese sauce to the adults' soufflé

[urbanproserpine]

So I have made a vat of standard bechamel sauce for the kids' macaroni tonight (flour, butter, milk, mustard, cheese). I have some veeery delicious Chaource cheese from a trip to France last week (epic version of camembert type thing). I have eggs...

Someone tell me if this is the beginnings of a delicious souffle for me and DP later on, and if so, how?

Thaaaanks

Ps iPad is mangling everything so scuse typos

Don't think Chaource would go in a cheese sauce - much better scoffed while leaning on the open fridge door. Btw, for your next trip, Aldi have lovely cheap Chaource, and a spreadable boursin type one with walnuts in.

Would just add a bit more cheese - really good strong cheddar and perhaps some mace or nutmet.

Sorry, just noticed this was weds, so you'll have eaten it by now.

Chopped up, melted into sauce, but still with some bits in. Thyme added. Egg yolks added, egg whites whipped up and added. Baked.

It was delicious!