Spinach Noodle Souffle

• 8 ounces enriched wide noodles
• ½ cup butter or margarine
• ½ cup sifted enriched flour
• 1½ tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. nutmeg
• 2 cups milk
• 1½ cups cooked, chopped spinach, drained (10-oz. package, frozen)
• 3 eggs, separated
• 1 cup shredded processed American cheese

Cook noodles in boiling, salted water until tender, yet firm, 4 to 5 minutes. Drain. Meanwhile, melt butter or margarine in large saucepan. Blend in flour, salt, pepper and nutmeg. Add milk gradually, stirring constantly. Cook over moderate heat until smooth and thick, stirring constantly, about 3 minutes. Stir in spinach. Beat egg yolks slightly. Beat egg whites until stiff, but not dry, peaks form. Gradually add about 1 cup sauce to egg yolks, stirring constantly. Return egg yolk mixture to remaining sauce, mixing well. Cook over moderate heat about 1 minute, stirring constantly. Gently stir noodles into sauce. Fold beaten egg whites into noodle mixture. Turn into lightly greased 9-inch square pan. Sprinkle cheese evenly over noodle mixture. Bake in moderate oven (350 degrees F.) 45 to 50 minutes or until silver knife inserted halfway between center and edge comes out clean. Cut into squares to serve. Serves 4 to 6.