I'm wondering what ratios people are using in their cheese sauce when they make a souffle. Specifically, do you mix your bechamel thin or thick and how much cheese? The basic bechamel (thin) usually lists runs about 1 T butter, 1 T flour to 1 Cup milk. I notice I've been trending to 2 T butter, 2 T flour to 1 Cup milk as it can hold more cheese without breaking and I want a stronger cheese flavor in the finished souffle. This comes at the expense of less rise from the whites though, so a little denser of a souffle. I've also gone to using a sharper cheese to punch up the cheese impact and not need quite so heavy of a mornay. Tell me about your cheese souffles.