I’ve seen some recipes where people add peas, broccoli, green beans, spinach, and all other sorts of vegetation. I like to scoop mine out of the dish onto my plate If you want to be able to cut the finished dish into cubes, eggs would make it “sturdier,” but to me, macaroni and cheese should not be solid where you need to cut it with a knife or a fork. I actually had to Google the reason why anyone would put eggs in their mac ‘n cheese. I also think it doesn’t really do anything for the flavor. If you can make a good cheese sauce, it will be creamy without this addition. I mean, at least it’s real cheese and it will make your macaroni and cheese creamy, but I just don’t think it’s necessary. In my opinion, the only good place to use Velveeta is with a can of Rotel tomatoes to make a quick Queso dip.
Well, let me tell you, there is little to no cream or real cheese in this gelatinous log. I know people swear that Velveeta is necessary for creaminess and cheesiness.
I’ve had some “heated” discussions with folks about what should and should not be included in a recipe. To be clear, not all homemade mac ‘n cheese is equal. Matt and Nate will eat it, but they would rather it be homemade. But I still cook it for him, because he’s my baby. I die a little inside each time I make it. He won’t go near homemade macaroni and cheese and if it’s not Kraft, he is not eating it. He loves the processed, almost neon-orange, sticky, gooey coated noodles. Much to my heartbreak and chagrin, Alex, my oldest son and the pickiest eater in the house will ONLY eat Kraft Deluxe (not easy mac and not the kind with the powdered cheese). But before we get into my favorite way to make it, let’s talk about all the different variations of this dish that are available. Their version set the standard for me and it’s a high bar to pass. It doesn’t help that my Aunt Marsha and Uncle Jerry make the best mac ‘n cheese on Earth. To be totally honest, I am a snob when it comes to this dish. This is one of those dishes that I have strong feelings about. By now, you should know that I take my food very seriously.