I do not like eggs in mine either. I will go find my recipe.

You need to ask her how her family does theirs if you want something she is familiar with. Some families do a baked casserole. Others the cheese sauce is made separately then tossed together with toppings put on top and baked long enough for them to brown. Others just do unbaked. Purists of mac and cheese can be harsh if not presented with a type they are familiar with.

Eggs in mac and cheese?????? Why?

This is one of those dishes that I have never used a recipe for. Elbow macaroni cooked to not quite al dente; a thick white sauce/bechamel that you add your cheese to (lots of cheese!). I like a combo - usually sharp cheddar and Gruyere or Swiss, heavy on the cheddar. But I have also cleared out the deli/cheese drawer in my frig - mac and cheese is a great way to use up bits and bobs :-) Don't use preshredded cheese. It is treated to stay unclumped and does not melt well.

Mix the cheese sauce with the macaroni and spread in buttered baking dish. You can add more grated cheese on top if you wish. I like to top with a buttered panko and parmesan topping but I have also used crushed corn flakes. Bake in 350F oven about 25 minutes or until golden, crusty and bubbly.

I season my cheese sauce with some dry mustard and sometime a scosh of cayenne. Make sure to have plenty of sauce for the amount of pasta - mac and cheese needs to be ooey-gooey!!

I make a white sauce, add cheese. Stir in small cooked pasta shells. Top with more grated cheese. Heat

What Glenda said. Make a white sauce with butter, flour and milk, add cheese in gradually. Tangy cheese makes for a tastier dish. I have liked using cheddar. Bake until brown on top. I don't make it any more because it's too carby, but we used to have it often.

I rarely make it as it's too caloric for me, but I have made this for holiday dinners (vegetarian in the family so it can be her main dish) and never got any complaints: https://www.epicurious.com/recipes/food/views/our-favorite-macaroni-and-cheese-51255890

I make mine exactly like Gardengal... as I was reading her instruction, I was thinking I'd write that I add a bit of dry mustard, which gives it a little tang and then as I kept reading, I see she does the same thing.

I like creamy mac and cheese recipe and I don't want one with eggs or flour - just mac and cheese for me. You could add whatever flavourings you want to this whether it be dry mustard or chopped green pepper, cayenne, etc.

https://www.countryliving.com/food-drinks/recipes/a1266/baked-macaroni-three-cheeses-3375/

Why not ask for her recipe?

Why, oh why is there MUSTARD in these recipes. I HATE mustard and will not use it in anything. I did find a recipe online I may use, its kinda simple but can use variations. Baked Mac & Cheese

You don't HAVE to add mustard....it is just a seasoning and adds a bit of tang but no distinct "mustard" taste. Mac and cheese is an extremely versatile dish, which is why few of us rely on specific recipes. In its basic form, it is very simple - just pasta and a thick cheese sauce but the seasonings, added ingredients, toppings and even the cheese itself are all your choice.

The best, creamiest mac & cheese is made with Velveeta. It's the only time I ever use the stuff. I also use a mix of other cheese or just cheddar too. I don't make a white sauce, too much work. Just layer everything in there and bake it, cooked macaroni, cheese, salt & pepper and condensed milk or some type of cream in a carton.

The only reason we serve Mac and Cheese at a Holiday meal is for the kids, otherwise we would not have it since it is often fixed for our meals. Alyssa makes ours, she is 9. Cooked elbows, adds milk and Velveeta, and some other grated cheese, stirs it up and it is done! I like mine baked in the oven with crumbs on the top, but we don't fix it.

Sue

Whole milk will make it creamier. Use extra sharp cheddar too.

I agree with adding mustard just for a little zing that ups the flavor. Eggs...no. I also use extra sharp Cheddar and Gruyere. The Silver Palate has a tasty version I like with Gorgonzola, Fontina, Mozzarella and Parmesan.

Being lazy I find Bob Evans mac and cheese good on the rare occasions we have it. There's regular and family sizes.

Adding the dry mustard is optional...but it doesn't taste at all of mustard...only lends a little more sharpness to the cheese.

I melt butter, cream cheese, Heavy whipping cream and 2% milk untill all is melted. Cook pasta rinse in cold water. parm, cheddar shredded cheese. Mix all together with salt and pepper, top with more cheese and bake. Never had a complaint. But not calorie friendly, that's for sure.

I have always done the mustard as well.

1 pound macaroni

1 stick butter

1 quart heavy cream

1/4 cup flour

15 slices American cheese (not the individually wrapped ones, get a good one)

6 cups shredded cheese of your choice, give or take another handful or two. I use cheddar, Sharp if cooking for my extended family, mild mixed with monterey jack if cooking for SO. Use what you like. Swiss, Gruyere, Muenster, provolone, parm, whatever.

Cook the pasta in salted water and drain.

Melt the butter, cook the flour in the butter for a minute or so then whisk in the heavy cream. When the sauce starts to thicken slightly, add the american cheese and whisk through until melted, then add 4 cups of shredded cheese. Mix in the macaroni, pour into a baking dish and top with remaining 2 cups of cheese.
Bake at 375 until brown around the edges.

This is my basic recipe. Depending on your audience you can of course add seasonings to your taste. Salt in the pasta water is typically enough for me, but i will sometimes add cayenne or some garlic powder if cooking it for my family. Sometimes a shake or two of Lawrys seasoning salt or some sort of cajun mix. Sometimes I will lightly sweat some finely diced onion and minced fresh garlic in the butter before I add the flour. Just depends. Never mustard though. Nothing against it, never tried it. Dried mustard is not something i keep in my pantry.

Any recipe with eggs is a HACK. They are completely unnecessary, as they do nothing, IMO.

My sil passed this recipe to us. It's from Allrecipes but she tweaked it just a bit. My dd loves it and has made it several times for Friendsgiving and other get togethers at college.

1-16 oz pkg elbow macaroni

8 plus 1 Tbs butter

2/3 cup Muenster-shredded

2/3 cup Cheddar-shredded

2/3 cup sharp Cheddar-shredded

2/3 cup Monterey Jack-shredded

2 cups half-and-half

8 oz Velveeta

1/4 tsp salt

1/8 tsp pepper

bread crumbs

In a large pot, boil the macaroni for 8-10 minutes or until al dente. Drain well and return to pot.

In a small sauce pan melt 8 Tbs butter, stir and add into the macaroni.

In a small sauce pan combine the half-and-half and velveeta until smooth. Add to macaroni along with all the ingredients except bread crumbs. Pour into a casserole dish and bake for 30 minutes, melt remaining 1 Tbs of butter and mix with bread crumbs. Sprinkle the bread crumbs over the macaroni and bake for 5 more minutes.

Since Mac and Cheese at a holiday table is sort of a default menu choice for picky eaters and children I would keep it simple. Use the Velveeta or the white sauce with cheddar (mild) version.

But this post reminded me of this from a a few years back.

I have never heard of eggs in Mac & Cheese. No thank you.

I always loved my Mom’s recipbve found Ina Garten’s to be far superior. You can do it without the lobster, but it’s really special with! https://www.foodnetwork.com/recipes/ina-garten/lobster-mac-and-cheese-recipe-1948798

For picky eaters and children?

I happily honor food requirements or restrictions for family and guests. I happily prepare foods children guests will like, while hoping their parents are working with them to develop broad palates.

Adult picky eaters? Nope, I won't cater to them. Their problem, not mine. Fortunately, I know very, very few.

nhbaskets - please pass along a message to ina for me. Cheese and seafood together makes many people want to gag, me included. I can't imagine wanting to bury the sweet and delicate flavor of lobster with several types of cheeses. No thanks.

I remember at one of our TG gatherings, my husband's niece (20 something) announced that she wouldn't eat anything GREEN, acting like a 5 year old. Whatever! Picky eaters bug me! But hey, who doesn't love Mac and Cheese! :)

I don't. Too high in calories.

Alyssa makes ours, she is 9.

She sounds like a treasure!

Go to Chick-Fil-A and buy enough mac and cheese to feed the group. Put it in your own dish. The next step is the most important: hide the containers....hide them well. And when someone asks if you made it, tell them you made it happen.

Re eggs in mac and cheese. This was my mother’s recipe: Boil macaroni until it loses its shape, but stop just before it totally disintegrates. Drain macaroni and put in a rectangular casserole dish. Mix milk and eggs. Pour over macaroni (notice I haven’t mentioned cheese yet???). Thinly slice cheddar cheese and lay it on top of the macaroni. Bake until the top layer of macaroni is dried out to its pre-cooked state.

It was awful. My step-son loved Mac and cheese. I told him to never mention it around Mother because she might make it and if she did, he was going to have to eat it.

I make mine in the croc pot, but it does have 2 eggs in it. It is really good and hard to mess up.