Coat bottom and sides of 2-1/2-quart round soufflé dish with 1 tablespoon softened butter.
Melt 1/4 cup butter in medium saucepan. Add flour; cook and stir over medium heat 1 minute. Stir in milk and salt; bring to simmer, stirring frequently. Simmer 2 minutes (mixture will be thick). Remove from heat; stir in cheese until melted. Stir in bacon and green onions.
Beat egg yolks with wooden spoon; stir into cheese sauce. Beat egg whites in electric mixer until stiff peaks form. Gently fold 1/3 egg whites at a time into cheese sauce using rubber spatula. Pour into prepared dish.
Bake in preheated 350°F oven 40 minutes or until puffed and deep golden brown. Serve immediately. If desired, combine salsa and cilantro to garnish; serve with soufflé.
All materials are courtesy of Sargento Cheeses. For more, visit sargento.com
This farm news was published in the April 5, 2006 issue of Farm World.