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Post by sunnyd on Oct 13, 2014 3:22:43 GMT
I want to make THIS recipe but I'm very skeptical about the eggs. I've made homemade mac & cheese many times but have never used eggs. Yes or no to the eggs? TIA! |
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Deleted
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May 13, 2024 17:45:04 GMT
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Post by Deleted on Oct 13, 2014 3:24:57 GMT
I've never used eggs in my mac and cheese. But if you like a casserole texture, the eggs would help hold it together.
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Post by myshelly on Oct 13, 2014 3:27:10 GMT
I have before, yes.
It gives it more of a baked casserole taste/texture, which I really like.
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Post by SweetieBugs on Oct 13, 2014 3:27:42 GMT
Yes, I have used a recipe that called for eggs in the mac & cheese. It was very delicious. It provides a thickener and hold the noodles together instead of the noddles just coming out as individual pieces (kind of like a mortar). I'm not sure I'm explaining this well, but that recipe should be fine.
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Post by myshelly on Oct 13, 2014 3:30:15 GMT
If you've ever been to a home style cooking type place and they serve Mac and cheese out of a casserole dish by cutting it into squares and serving the squares - it's like that.
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Deleted
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Post by Deleted on Oct 13, 2014 3:32:50 GMT
I have used eggs in mac & cheese before. They give the dish a certain "cohesiveness" that is more casserole like than I prefer. I suggest making it once "per the recipe" then leaving the eggs out the second time if you don't like the texture.. they aren't going to give the dish a noticable flavor, just a change in textures, how the pasta and sauce will hold together on the plate.
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Post by SabrinaM on Oct 13, 2014 3:36:32 GMT
I haven't bit I will try it!  |
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cakediva
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Post by cakediva on Oct 13, 2014 3:38:21 GMT
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garcia5050
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Post by garcia5050 on Oct 13, 2014 3:45:29 GMT
I like Patti La Belle's recipe, and it has eggs. It's fantastic. But your linked recipe also sounds good.
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Post by onescrappygirl on Oct 13, 2014 3:58:30 GMT
I use eggs in my recipe. Agree with the other posters about the eggs acting as a binding agent & the dish having a casserole texture.
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Post by JustKim on Oct 13, 2014 4:14:38 GMT
I have done both. I prefer no egg as I really did not find much difference. I do put triple the amount of cheese it calls for so maybe that is why I did not find a difference. I put a block of pepper jack in. It gives it a nice flavor.
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LisaDorothy
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Post by LisaDorothy on Oct 13, 2014 5:30:16 GMT
Yes, I make Paula Deen's mac' n cheese and it also calls for 3 eggs. I think I'll try the one you shared too, though!
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Post by rumplesnat on Oct 13, 2014 9:14:00 GMT
That looks amazing!
Can mac and cheese be frozen? Trying to stock the freezer with meals before baby comes and this would be awesome. I'm assuming it can, since you can buy frozen...
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Post by anxiousmom on Oct 13, 2014 10:38:51 GMT
I have made the Pioneer Woman's mac and cheese that is linked above. It has one egg that is tempered into the roux/cheese sauce and it is REALLY good and creamy. If I am in a hurry and want to have mac/cheese that I don't have to bake, hers is the one I use. For me, if I bake her recipe, it always turns out a little dry. But for the stove top? Holy creaminess batman, it is amazing.
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Post by Spongemom Scrappants on Oct 13, 2014 10:50:43 GMT
Around here it's often called "macaroni pie" and almost everyone's recipe calls for eggs. The eggs serve to hold it together. Without something like that, the dish becomes more of a pasta with sauce. That would get you a lot of, "Bless her heart... she can't even make macaroni pie."
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Deleted
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Post by Deleted on Oct 13, 2014 11:31:02 GMT
Yes, I make Patti Labelle's Mac and Cheese.
Ann
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Julie W
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Post by Julie W on Oct 13, 2014 12:10:51 GMT
Patti Labelle's recipes are great!
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Post by littlemama on Oct 13, 2014 12:13:22 GMT
I have one recipe that does (Patti LaBelle recipe) and others that don't
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Post by lbp on Oct 13, 2014 13:26:39 GMT
Always! If you are making it in the oven just mix in with all the ingredients before it goes in. If I'm making stovetop I will put some of the hot noodles into the beaten eggs to temper them before I put them in the pan with the noodles. I don't like mac and cheese without the eggs. Tastes too much like the powdered blue box stuff.
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SweetieBsMom
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Post by SweetieBsMom on Oct 13, 2014 13:31:54 GMT
I don't like egg in my mac-n-cheese. I like it more creamy than casseroley if that makes any sense. I have yet to find a homemade recipe that I like.
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Post by sweetshabbyroses on Oct 13, 2014 14:07:56 GMT
Yes, as a matter of fact, I made some yesterday for lunch and used eggs and milk. On week nights I usually just cook the Kraft box kind but for Sunday dinners I make it from scratch.
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Post by beanbuddymom on Oct 13, 2014 14:15:37 GMT
No I have never and never heard of it, either! It sounds like it would be good but I have family members that have egg intolerance so I would not be able to make it for a family gathering or really at home since the ones that eat it are the ones that have it. But for those that don't have egg issues sounds like it would be good.
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Jili
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Post by Jili on Oct 13, 2014 14:56:56 GMT
Macaroni and cheese is one of those dishes where I enjoy experimenting with different recipes. I've used eggs in some and not in others (not in my current favorite). I think that the eggs give it more of a custard-like texture. Give it a try, I bet it'll be good!
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Post by cindyupnorth on Oct 13, 2014 15:19:59 GMT
Does anyone have the Patti Labelle recipe? I looked it up online, and it doesn't have eggs in it? The one online looks awesome though
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~Susan~
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Post by ~Susan~ on Oct 13, 2014 15:42:32 GMT
I have and didn't really care for the texture. I like creamy Mac & Cheese.
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iluvpink
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Post by iluvpink on Oct 13, 2014 16:27:11 GMT
No, but I don't like baked mac and cheese, only stove top. I like it super creamy and saucy. Baked is usually too dry and ick. When I was a child my mom always made a stove top version (not from the box) and we loved it. She tried baking it one time and it didn't go over well with two kids who were really looking forward to mac and cheese lol.
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