Grease the bottom and sides of four mini ramekins with 1 tablespoon of butter. Sprinkle Parmesan cheese over the butter. In a small saucepan, melt 2 tablespoons of butter on low heat. Mix in the flour until smooth and creamy. Pour in the milk and stir until slightly thickened. Add the salt and paprika. Remove from heat and whisk the egg yolks into the mixture.
Beat the egg whites with a pinch of cream of tartar until firm. Fold a little of the meringue into the egg mixture. Add half of the cheddar cheese. Fold in the rest of the meringue and cheese. Mix gently until well incorporated. Fill each ramekin to the top. Place the ramekins on a baking sheet. Bake in a preheated oven at 375 degrees F for 15 minutes. The soufflés should rise and the tops will turn golden brown. Remove from the oven and serve immediately.
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|Serving Size: 1 Serving (478g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1481 (89%)|
|Amt Per Serving||% DV|
|Total Fat 164.6g||219 %|
|Saturated Fat 99g||495 %|
|Monounsaturated Fat 46g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 1230.4mg||379 %|
|Sodium 1575.7mg||54 %|
|Potassium 501.2mg||13 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.6g|
|Protein 40.9g||58 %|
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Calories per serving: 1661
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