Souffleed Macaroni and Cheese

I found this recipe in the Gourmet Magazine Oct/2008. Sounds like truly comfort food!! It accompanied a wonderful article about Clementine Paddleford, if you get a chance read it!! I will update once I have made it. (also going to try and cut some of the fat).

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  scalded milk
• 1  cup  soft breadcrumbs
• 1 1⁄2 cups  grated sharp cheddar cheese
• 1  cup  cooked macaroni
• 3  large eggs, separated
• 1⁄4 cup diced pimento
• 1  tablespoon  chopped parsley
• 1  tablespoon  grated onion
• 3⁄4 teaspoon salt
• 3  tablespoons  melted butter

Directions

1. Pour milk over bread crumbs; add cheese.
2. Cover and let stand until cheese melts.
3. Add macaroni.
4. Combine and add beaten egg yolks, pimento, parsley, onion, salt and melted butter.
5. Beat egg whites until stiff but not dry and fold into mixture.
6. Pour into a buttered 1 1/2 quart casserole.
7. Bake at 350 degrees until puffed and golden, about 35 minutes.