Macaroni and cheese is a classic comfort food that has been popular for generations. At its most basic, mac and cheese contains just macaroni noodles and cheese, but many recipes call for adding ingredients like milk, butter, spices, breadcrumbs, and eggs. Eggs are a common ingredient in homemade macaroni and cheese recipes, but not everyone knows why they are used. Here’s an in-depth look at the role eggs play in making macaroni and cheese.
Eggs act as a binding agent
One of the main reasons eggs are added to macaroni and cheese is because they act as a binding agent, helping to bring the dish together into a creamy, cohesive casserole. Eggs work as a binder in a few different ways:
- Eggs thicken the cheese sauce – As the eggs cook, the proteins coagulate and thicken up the sauce.
- Eggs help the sauce cling to the pasta – The viscosity eggs provide allows the cheese sauce to better coat each piece of macaroni.
- Eggs promote binding during baking – When mac and cheese is baked, the egg proteins help the pasta bake into a solid casserole rather than a loose mixture.
Without eggs, macaroni and cheese sauce tends to turn out much thinner and more likely to separate. The rich thickness and creaminess we associate with mac and cheese relies heavily on the binding magic of eggs.
Eggs provide color and flavor
In addition to the structural role they play, eggs also affect the color and flavor of homemade macaroni and cheese. The yellow color from egg yolks gives mac and cheese a rich golden color. Eggs also impart a subtle eggy taste that enhances the overall flavor. The extra protein from eggs also contributes to a heartier, more satisfying dish.
Types of eggs to use
The most common approach is to use whole eggs, which contain both the yolks and whites. Egg yolks alone can also be used if you want to maximize color and richness. Avoid using egg whites alone, as they lack the binding and emulsification properties of yolks. Here are some egg choices to consider:
- Whole eggs – Contain the full package of proteins, fats, and emulsifiers ideal for making velvety cheese sauce.
- Egg yolks – Provide deep yellow color and add richness, without the extra protein of whites.
- Double yolks – Super rich and indulgent option for an extra creamy sauce.
The number of eggs to use depends on the amount of macaroni and cheese being made. Typically 3-5 eggs per pound of dry pasta produces excellent results. Adjust the quantity based on your preference for ultra-rich or more delicate mac and cheese.
Step-by-step method
Adding eggs to mac and cheese isn’t difficult, but there are some tips and tricks to incorporate them properly:
- Temper the eggs – Gradually raise egg temperature by whisking in small amounts of hot cheese sauce before adding to the pot.
- Don’t boil the sauce – Once thickened, remove from heat so eggs don’t curdle.
- Combine at the end – For ultra-smooth sauce, mix in eggs after cheese has melted.
- Use elbow macaroni – The curved shape holds sauce nicely. Avoid smooth tubular pasta.
Following proper technique keeps the eggs from curdling or clumping when added. Whisking vigorously also develops the emulsion for supremely velvety mac and cheese.
Recipe ideas
Eggs pair wonderfully in all styles of macaroni and cheese. Here are some recipe ideas that benefit from an egg binder:
Baked macaroni and cheese
Classic casserole style with a bread crumb topping. Eggs keep everything cohesive.
Lobster mac and cheese
Rich eggs complement succulent lobster meat.
Mac and cheese gratin
An elegant presentation with sauce topped with grated cheese then broiled.
Stovetop cheddar mac
Quick weeknight version ready in under 30 minutes.
Jalapeño popper mac
Spicy take with eggs holding cheese sauce and peppers together.
The possibilities are endless when you know the secret binding power of eggs!
Nutrition information
Eggs provide a nutritional boost to macaroni and cheese. Here is the nutrition profile for a standard 1 cup serving of homemade macaroni and cheese made with 3 eggs compared to boxed mac and cheese:
| Nutrient | Homemade (1 cup) | Boxed (1 cup) |
|---|---|---|
| Calories | 327 | 250 |
| Fat | 16g | 9g |
| Protein | 16g | 6g |
| Carbs | 31g | 36g |
As you can see, homemade mac and cheese with eggs delivers extra protein and healthy fats. The egg yolks contain vitamins A, D, E, and lecithin as well. Overall, eggs boost the nutritional value significantly compared to pre-packaged varieties.
Potential cons of adding eggs
While eggs provide multiple benefits to homemade macaroni and cheese, there are a couple potential downsides to consider:
- Allergies – Those with egg allergies will need an egg-free recipe.
- Dietary restrictions – Certain diets like vegan or low-cholesterol restrict egg consumption.
- Flavor – Some may feel eggs impart an unwelcome eggy taste.
- Difficulty – Properly cooking eggs into a sauce requires some finesse.
As long as these factors align with your needs and preferences, eggs can be an ideal addition. But not everyone may want eggs in their mac and cheese.
Is it necessary to add eggs?
While eggs certainly improve homemade macaroni and cheese, they aren’t an absolute requirement. Well-made mac and cheese relies on technique more than any single ingredient. With the right process, it’s possible to make good macaroni without eggs:
- Use a roux – Cooked butter and flour creates a thick base for cheese sauce.
- Stir constantly – Vigorous stirring develops the emulsion.
- Add emulsifiers – Ingredients like mustard or evaporated milk help bind and stabilize.
- Bake – Oven heat firms up the casserole.
Adapting cooking methods can compensate for the lack of eggs. But for the ideal creamy texture and nutrition eggs provide, it’s best to include them whenever possible.
Conclusion
Adding eggs to homemade macaroni and cheese improves the dish in several meaningful ways. The proteins coagulate to thicken and stabilize the sauce, allowing it to coat the pasta perfectly. Vibrant egg yolk color and flavor also enhance the eating experience. Eggs provide extra nutritional value as well. While not absolutely mandatory, eggs enable macaroni and cheese to live up to its full cheesy, creamy potential. For best results, use properly cooked whole eggs or rich yolks as the secret ingredient in your next batch of mac and cheese.