Macaroni and Cheese Consistency Question

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

What are eggs doing in macaroni and cheese? -aem

Binding it together.

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

the recipe I use has egg yolks but no egg whites and I like the consistency. I
hadn't really noticed if it was smoother or whatever, I just liked the
richness of it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

Beats me. I've heard of this but have never used eggs in my macroni &
cheese. I just make a white sauce (butter, flour, milk, salt & pepper) then
stir in cheddar cheese (yes, I even use Velveeta!) until it's melted and
pour the sauce over the cooked macaroni. From there I toss it and bake it
sprinkled with seasoned buttered breadcrumbs; I love the crunchy bits around
the edges of the baking dish. Turns out well every time 🙂

Jill

In article <[email hidden]>,

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

They tend to get a bit rubbery if over-cooked.

One thing I like to add to mac and cheese is cubed hard boiled egg, but
not until after the mac and cheese is cooked and ready.

The yolks add a very nice texture.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Quoted message said:

Binding it together.

Mac and cheese do not NEED egg to bind it!
That's what the cheese is for. :-)

I have added eggs to it, but it's not necessary or common.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jmcquown said:

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

Beats me. I've heard of this but have never used eggs in my macroni &
cheese.

Jill

This is the first time I've ever heard about eggs in mac & cheese, too.
I guess if you hang around the internet long enough, you'll see
everything.

itsjoannotjoann said:

jmcquown said:

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

Beats me. I've heard of this but have never used eggs in my macroni &
cheese.

Jill

This is the first time I've ever heard about eggs in mac & cheese, too.
I guess if you hang around the internet long enough, you'll see
everything.

Maybe I watch too much food network. I believe it was on Alton Brown
where I heard the egg white thing, but it was another recipe that had
the eggs in the mac-n-cheese. I put the two together and thought that
leaving the egg whites out would not take as much of the moisture out.
It could be mental, but I think it worked. I tried Velveeta, but I
still haven't decided if I like it or not.

--
http://www.pansandmore.com
Cookware and Bakeware Reviews

Quoted message said:

itsjoannotjoann said:

jmcquown said:

[email hidden] wrote:
> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni
> and Cheese by using egg yolks, but not the egg white. I heard on
> FoodTV that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?
>
> Thanks.

Beats me. I've heard of this but have never used eggs in my
macroni & cheese.

Jill

This is the first time I've ever heard about eggs in mac & cheese,
too. I guess if you hang around the internet long enough, you'll see
everything.

Maybe I watch too much food network. I believe it was on Alton Brown
where I heard the egg white thing, but it was another recipe that had
the eggs in the mac-n-cheese. I put the two together and thought that
leaving the egg whites out would not take as much of the moisture out.
It could be mental, but I think it worked. I tried Velveeta, but I
still haven't decided if I like it or not.

LOL I'm not saying eggs in mac & cheese are bad. Apparently there are a lot
of recipes that call for them, either yolks or whites or both. I've just
never made them that way. To me, that would require making it sort of a
souffle with pasta, and that just isn't what I associate with mac & cheese.
But I also don't associate the blue boxed powdered cheese with mac & cheese.
So there you have it. Everyone has a different idea about this dish 🙂

Jill

itsjoannotjoann said:

This is the first time I've ever heard about eggs in mac & cheese, too.

well there's your problem right there!

you keep buying bulk mac and orange powder cheese mix
if you bought trusted quality brand, you'd be buying cheese and mac.

big difference

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

I use Alton Browns "Stove Top Mac-n-Cheese" recipe and it is very creamy
using the whole egg.

Lynne

Stove Top Mac-n-Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and
drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir
into the pasta and add the cheese. Over low heat continue to stir for 3
minutes or until creamy.

Switch said:

itsjoannotjoann said:

This is the first time I've ever heard about eggs in mac & cheese, too.

well there's your problem right there!

you keep buying bulk mac and orange powder cheese mix
if you bought trusted quality brand, you'd be buying cheese and mac.

big difference

But...but...but... I don't buy the boxed stuff.

"Switch" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

itsjoannotjoann said:

This is the first time I've ever heard about eggs in mac & cheese, too.

well there's your problem right there!

you keep buying bulk mac and orange powder cheese mix
if you bought trusted quality brand, you'd be buying cheese and mac.

big difference

Nuh Uh. The orange powder cheese mix RULES.

Michael <- junk food Queen

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

"itsjoannotjoann" <[email hidden]> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

Switch said:

itsjoannotjoann said:

This is the first time I've ever heard about eggs in mac & cheese,
too.

well there's your problem right there!

you keep buying bulk mac and orange powder cheese mix
if you bought trusted quality brand, you'd be buying cheese and mac.

big difference

But...but...but... I don't buy the boxed stuff.

Because I *must* cook for others, I now make it from scratch. I put
tomatoes in mine too.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Michael 'Dog3' Lonergan said:

"itsjoannotjoann" <[email hidden]> hitched up their panties
and posted news:[email hidden]:

Quoted message said:

Switch said:

itsjoannotjoann wrote:

> This is the first time I've ever heard about eggs in mac & cheese,
> too.

well there's your problem right there!

you keep buying bulk mac and orange powder cheese mix
if you bought trusted quality brand, you'd be buying cheese and mac.

big difference

But...but...but... I don't buy the boxed stuff.

Because I *must* cook for others, I now make it from scratch. I put
tomatoes in mine too.

Michael

Oh Gawd! That changes *everything*!

King's Crown said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just wondering if anyone else thinks this makes sense. I have been
able to achieve a smoother, creamier consistency with my Macaroni and
Cheese by using egg yolks, but not the egg white. I heard on FoodTV
that egg whites absorb water.

Am I/they correct about this on the egg whites?

Thanks.

I use Alton Browns "Stove Top Mac-n-Cheese" recipe and it is very
creamy using the whole egg.

Lynne

Stove Top Mac-n-Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and
drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
Stir into the pasta and add the cheese. Over low heat continue to
stir for 3 minutes or until creamy.

ATTENION:

Macaroni & cheese does not have to be baked. Doesn't take Alton Brown to
say so 🙂 It's just better that way.

Jill

In article <[email hidden]>,

Quoted message said:

Binding it together.

I always thought that was what the cheese was for. I make a white
sauce and season with onion, garlic, mustard and hot sauce and add a
bunch of cheese. Mix with the cooked pasta, top with buttered bread
crumbs and bake. I wouldn't like egg in it.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Bob Myers said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nuh Uh. The orange powder cheese mix RULES.

Michael <- junk food Queen

OK, so that brings up an obvious question, although some
may be reluctant to answer for fear of terminal embarrassment...

Does anyone use the orange powder cheese mix for anything
OTHER than making mac & cheese?

Bob M.

Well, I bought some from the bulk food store for y2k scare. When that
didn't pan out, I tried using the powdered cheese but it got two thumbs
down so I ended up tossing it. Mind you, I only had a couple of cups so
didn't really feel guilty since the food bank wouldn't take open product
like that.

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nuh Uh. The orange powder cheese mix RULES.

Michael <- junk food Queen

OK, so that brings up an obvious question, although some
may be reluctant to answer for fear of terminal embarrassment...

Does anyone use the orange powder cheese mix for anything
OTHER than making mac & cheese?

Bob M.