Make a thick beshamell sauce. Heat the butter in a pan. Add flour, salt, stir well, add milk.

Keep stirring until thick, then take it off from the flame

Separate two eggs. Beat the egg white with some salt till firm. Mix the yolks till foamy

Butter the soufflè shapes

Shred the cheese and stir it into the now cold beshamell

Gently add the egg whites and yolks too

In the soufflè shapes,bake it till fork comes clean from middle