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I love mac & cheese and make it often for my immediate family. The problem is that my extended family likes a baked casserole type mac & cheese but I usually mac a stovetop version because my husband and children prefer a loose mac & cheese. By substituting scrambled egg whites for half the noodles in this mac and cheese recipe, we drastically cut the carbs and boost the protein count.The firm eggs feel and taste just like al dente pasta and the cheesy sauce really only has about one ounce of cheese — the creaminess comes from egg yolks. Mar 28, 2010  Eggs in homemade macaroni and cheese.how to do it properly? I've seen a lot of the southern homemade recipes for mac and cheese call for eggs. I tried mixing in eggs and my mac and cheese didn't turn out too good.

Macaroni and cheese has come a long way since 1802 when President Thomas Jefferson first served it at a state dinner. Since pasta was not readily available to the masses at that time, the dish did not catch on in popularity until 1937 when Kraft introduced its boxed version. Cheese and butter are at the heart of a good macaroni and cheese, and both ingredients tend to solidify and get grainy as they cool.

Here is a classic baked Mac and Cheese Casserole: Preheat oven to 400. Grease a rectangular 4-qt. Casserole with 1 T. Butter; set aside. Pot salted water to a boil; add 1 1/2 lbs. Dried elbow macaroni and cook until a little past al dente, about 8 minutes. Sharp cheddar cheese, elbow macaroni, butter, salt, eggs, 2% milk and 1 more Traditional Southern-Styled Baked Macaroni and Cheese Survival Guide by the Working Mom 2k.

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The addition of a few simple ingredients, however, can transform an otherwise thick, clumpy sauce into a cheesy, creamy delight. Add a small handful of salt to a large pot of cold water. Cover tightly and bring to a boil over high heat. Remove the lid, add the pasta and cook according to package directions until the pasta is al dente, or still firm to the bite. Remove the pan from the heat, drain the pasta and set aside. Of the butter in a large saucepan over medium-low heat, making sure not to brown or burn the butter. Mix the flour with 2 tsp.

Of salt, the dry mustard, white pepper and nutmeg and add to the butter in the pan. Stir constantly with a wooden spoon until the mixture, called a roux, forms a dough and pulls away from the sides of the pan. Editor's Picks Add the whole and evaporated milk to the roux and cook, stirring constantly, until the mixture thickens to a thick gravy consistency. Add the cream cheese to the mix and stir until the cheese has melted. Remove the pan from the heat and add the shredded cheese. Stir constantly until the cheese has melted. Preheat the oven to 375 degrees Fahrenheit.