Souffléed Macaroni and Cheese

• 1 1/2 cups scalded milk
• 1 cup soft bread crumbs
• 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

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