"kilikini" > wrote in message
...
> Janet B. wrote:
>> "Janet B." > wrote in message
>> ...
>>> Occasionally I will run across a TV cooking show or read a recipe
>>> that uses eggs in the sauce for mac and cheese. Does anyone here do
>>> their mac and cheese this way? If so, does this method make a
>>> creamier sauce? Tell me about some different ways that you make mac
>>> and cheese. I have an urge to mess around with this dish and try
>>> something different. I've also either heard or read about some mac
>>> and cheese dish baking for several hours. Doesn't this turn the
>>> pasta to mush? I've always just done the old standby. I've got a
>>> bunch of different cheese handy, also cottage cheese, sour cream,
>>> cream cheese and eggs. No cream of something soup in the house,
>>> however. Give me some ideas. Janet
>> I made the baked mac and cheese with egg sauce last night. Here's my
>> take on it. The addition of egg allows a nice crunchy crust to
>> develop on the outsides and bottom of the food. While hot the
>> addition of eggs isn't really discernible. However, as the dish cools
>> the eggy taste comes through. The eggs really blunt the flavor of the
>> cheese -- not a happy outcome. The mac and cheese is also much drier
>> with the eggy sauce. The dish was perfectly acceptable to eat but I
>> wouldn't prepare it this way again. I tried it out of curiosity and
>> now I know. Janet
>
> Thanks for letting us know. I've seen so many recipes that do include the
> egg, but I've just never thought it belonged. :~)
>
> kili
You're welcome. I agree, it always seemed odd to me also. I wonder how
including eggs ever got started.
Janet