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Preheat the oven at 190°C. Place a baking sheet in the oven. Grease six ramekins generously with butter.
Add 2 teaspoons of breadcrumbs or ground almonds to each ramekin and shake in order to cover the butter.
Using a medium sized pot, heat the cheese sauce to just below boiling. Add 200 g of the cheese and stir in to melt. Remove from the heat and cool slightly.
Add the mustard, seasoning and paprika. Add the egg yolks one at a time and mix well after each addition.
In a separate bowl, beat the egg whites until stiff peaks forms. Gently fold into the cheese sauce a little at a time until well incorporated.
Fill each ramekin taking care to not fill it to the top. Run your finger around the edge of the ramekin to create a space between the ramekin and the filling (this will ensure a ‘top hat’ effect on the soufflé).
Sprinkle the remaining cheese on each soufflé. Place on the heated baking sheet and bake for 25 – 30 minutes or until golden and puffed.
Serve immediately with a salad on the side.
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