Top Hat Cheese Soufflé

4 T butter
4 T flour
1 ½ c milk
½ t salt
½ lb Old English Cheese, sliced (Any kind will do if it melts.)
6 eggs, separated

Preheat oven to 375 degrees. Make white sauce in a heavy pan over low heat with first four ingredients. Add sliced cheese as white sauce thickens and allow to melt. Remove from heat. Beat together the egg yolks in a small bowl. Slowly add one cup of cheese sauce to the yolks to warm them up and keep them from cooking separately when added to cheese sauce. Then, add the egg/cheese sauce mixture to the remaining cheese sauce. Mix well. Separately, beat egg whites until soft peaks form. Then slowly pour and mix the cheese sauce into the egg whites, cutting and folding to keep it as fluffy as possible. Pour into an ungreased 2 qt. casserole dish. To make a top-hat, run the tip of a teaspoon around edge, 1 inch away from side, making a slight track. Bake for 30-40 minutes and serve immediately.