to think that you shouldn't put egg in macaroni cheese

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I just had some lunch which a colleague offered me. She said it was macaroni cheese. It was solid and the cheese sauce was the consistency of scrambled egg. There was no sauce, it was more like a bake.

Aibu to think that this is just wrong. No sauce to soak into the pasta, but dry and eggy.

If she had said it was a pasta bake, now that would have explained it....

Delia's souffled macaroni cheese has egg in it and is bloody delicious.

Cheesy goodness

I make macaroni cheese with a bechamel sauce and add an egg. This makes the sauce soufflé slightly and makes it slightly lighter when baked. If cooked properly this won't taste dry or scrambled. The sauce should be cooled before the egg is added.

No egg in macaroni cheese, it should have potato and bacon in, and those crispy onion things sprinkled on top

YANBU!!!!

Egg has no place in Macaroni cheese in any form - the clue is in the title people!!!!

There are more than 2 ingredients in mac cheese, so the name has fuck all to do with it!

That sounds horrid. But the Delia recipe from AmazingDisgrace is lovely. The egg yolk enriches the cheese sauce, and the whipped whites give it a souffle texture. Mmmmmm.....

Yanbu - egg has absolutely no place in macaroni cheese. i have ate it since I was a child and have never ever ever came across macaroni cheese with egg in it. Its just wrong! It's giving me the gag just thinking about it.

YANBU Macaroni cheese is no place for eggs

Is your colleague from the Caribbean by any chance?

*countess, yes it does - don't be so fucking snarky - people talking about shoving whole egss in etc. It's wrong - end off!!!!

My reply was no more snarky than your comment, so bite me.

and leave some exclamation marks for the other children

Consider yourself bitten!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :o

Eugh. It shouldn't be solid, the sauce should be creamy. A teaspoonful of mustard added to the cheeses sauce is the way to go.

I didn't realize macaroni cheese could be so complicated.

I've just put a dish of it in the oven and was wishing I had a couple of sausages to eat with it.
But now I'm sorry I didn't add hard boiled eggs or make it into Delia's dish, I need to be eating it every week with all these ideas for it
I'm just off to sprinkle some parmesan on it, then have a G&T while it bakes. I'll try it with egg in the sauce next time!

Well, obviously different people (and cultures) do it differently.

For me it's a comfort meal which should be creamy and thick and stodgy. The idea of making it souffle is interesting but would ruin it for me. And bacon, onion, etc? Nope! Just loads and loads of very strong cheese.

Is your colleague from the Caribbean by any chance?

Yes, it is definitely a Caribbean thing!

Always put an egg yolk in the cheese sauce - not the White though as if added to the sauce when too hot would make it scrambly. Egg yolk, added properly, firms up the sauce for people who enjoy their macaroni cheese less liquidy. It's just personal preference, not alien recipe invasion.

Gluten and wheat free house here so yes I put egg in mine but no other thickening agent and I make it in the slow cooker