- 250g/9oz spaghetti
- 75g/3oz flour
- 75g/3oz butter
- 250ml/8fl oz hot milk
- 100g/3½oz mature Caerphilly
- 100g/3½oz strong cheddar, grated
- pepper
- 3 eggs, separated
- 1 extra egg white
- black pepper
- Break the spaghetti into lengths of about 5cm/2in and boil in salted water until al dente. Drain and toss in a few drops of olive oil to prevent sticking.
- Melt the butter in a heavy saucepan and add the flour to make a roux. Cook for a minute or so,then add the hot milk, stirring until you have a thick, smooth bichamel. Allow to simmer gently for just a minute.
- Remove from the heat, add the cheeses and mix until melted. Beat in the egg yolks. Stir in the cooked spaghetti until thoroughly incorporated. Season well with black pepper
- Whisk the egg whites until stiff and fold gently and thoroughly into the mixture. Divide between four small souffli dishes (or two medium, or one large) and cook in a preheated oven at 170C/325F/Gas 3 for about 20-25 minutes until well risen and golden.