i'm a little embarrassed to show this. i was right it didn't rise....although it did taste just like i remembered just more dense.
cheese soufflemelt 2 tbsp of better over low heat until melted, then add 2 tbsp of flour, a little pepper for tasting, 1/4 teaspoon dried mustard and 2/3 cup of milk. remove it from the heat to add the milk. then put it back on the heat to bring to a boil. after it reaches a boil add 2/3 cups of cheese and 2 egg yolks (save the white you'll need them in a minute). fold those into the boiling mixture. now my mom takes it off the heat and lets it sit while mixing 2 egg whites and 1/4 teaspoon of cream of tartar in a separate bowl. they need to be very stiff so she recommends a mixer (hand or stand) and not a whisk (this was my fatal error b/c i was thinking of cleaning up later and wasn't able to beat them enough).
after those mixtures are completed fold the white mixture into the cheese mixture into the ungreased (she stressed this several times) bowl/dish that you are using.
although she said she never does this it is recommends sticking the souffle dish inside a larger dish with water in it the bottom of the pan.
bake at 350 for 50-55 minutes or until golden brown on top.
good luck. when this does turn out right it is VERY good.