eggs in mac and cheese?
Yup. It helps with moisture and with helping the cheese stick to the macaroni. My mom never used eggs, either, and her homemade mac & cheese was just that... macaroni and then some cheese.
I found a recipe in my healthy crockpot cookbook, so we'll see how it goes. Here it is in case anyone else wants to try:
Macaroni & Cheddar Cheese
Makes 7 servings
(Ideal slow-cooker size: 3.5 quart)
2 1/2c fat-free or 2% milk
1 egg, beaten
1 tsp salt
dash of pepper
3c low-fat cheddar cheese, shredded or cubed
8oz pkg macaroni, cooked al dente
1. Combine all ingredients except macaroni in slow cooker.
2. Cook on high for 1 hour.
3. Add macaroni. Cook on low 4 more hours.
170 calories (40 calories from fat)
4.5g total fat (2.5g saturated, 0g trans)
15g total carbohydrate (0g fiber, 6g sugar)
Oh, and freakyfemme: I LOVE Easy Mac and praise the person(s) who invented it. : ) I don't like reheated Kraft macaroni & cheese and had figured out how to split a box into four equal servings (along with milk, butter, & powdered cheese ratios) so that I always had a "fresh" batch.