Souffléed Macaroni and Cheese

My sister's husband has a night class each Thursday for law school. I am telling you this because it allows my sister some culinary freedom. You see, Justin is lactose intolerant which means 6 days a week she goes dairy free. Now that's love.

Thursday's are now Cheese Thursday's. It's the day of the week where my sister gets to indulge in everything dairy while her husband is sitting through lectures taking notes. On tonight's menu is this mac and cheese recipe that caught my eye in this month's Gourmet.

Souffléed Macaroni and Cheese
Serves 4 generously
Start to finish:1 hr

* 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.

Souffléed Macaroni and Cheese