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mac n'cheese with egg or no egg in the sauce?

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I have been looking for a good mac n'cheese recipe and have tried the egg ones but I seem to always overcook. Any trick to this style? Why the egg?

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  1. Every mac & cheese recipe I've ever made using an egg has turned out terribly. It's curddle-y and has a texture I just can't go for. Growing up, we used a recipe that layered elbow pasta, a cheese (sharp cheddars) and a basic white sauce and it was excellent. I've never found an exact recipe for that one, I'm afraid, but the ones I have found usually involve making a cheese sauce (a white sauce plus cheese melted on the stove) before adding over the pasta - personally haven't liked how it comes out when done like this.

    1. Huh, I've never used an egg. I have to run right now, I'll post a recipe when I come back if nobody else does.

      1. Might want to change it to just egg yolks.

        1. I've never had any luck with mac and cheese that calls for eggs either. It always curdles and looks gross.

          1 Reply
          1. re: bw2082

            Me too. The texture is funny, too.

          2. Barefoot Contessa makes a version. Some have opted to replace the bread crumbs with panko. Alas, she does not use egg and her version is creamy and adaptable.

            http://www.recipezaar.com/202981