Preheat oven to 375.

In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper. Blend until smooth.

With blender or processor running, break off pieces of cheddar and add to the work bowl. Next break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.

Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.

Bake until puffed and golden:

• Large soufflé for 45 minutes
• Small for 15-20 minutes
• Surface could crack during baking

Notes and Suggestions:

After baking, soufflé can be held in oven with door ajar for short time before serving.

If using a food processor, Parmigiano can be grated in the food processor before adding the remaining ingredients in step 1.

Serving suggestion:

prepare individual soufflés and serve atop a mixed green salad with vinaigrette dressing.