Preheat the oven to 425°F. Using 1 tablespoon of the butter, coat four 12-ounce soufflé dishes, then sprinkle with the Parmesan cheese, tilting the dishes to coat completely and tapping out any excess. Arrange the prepared soufflé dishes on a large baking sheet.
- In a medium heavy-bottomed saucepan, combine the salt, paprika, nutmeg, 1 cup of the mil, and remaining 3 tablespoons butter. Bring to a simmer over medium-high heat.
- Meanwhile, whisk the egg yolks, cornstarch, and the remaining 1 cup milk in a large bowl to blend. Whisk into the simmering milk mixture and return to a simmer, whisking constantly. Simmer until the mixture thickens, about 1 ½ minutes. Whisk in the cheddar cheese. Pour the cheese mixture into the large bowl and set aside to cool slightly, whisking occasionally.
- Meanwhile, using an electric mixer, beat the egg whites in a large bowl until stiff peaks begin to form. fold the egg whites into the cheese mixture. Divide the mixture among the prepared soufflé dishes filling the dishes completely.
- Bake until the soufflés puff and tops feel firm, 10-12 minutes. Serve immediately.
Recipe courtesy of Joshua Marks