Using eggs in stovetop macaroni and cheese
Ok, I am not a huge fan of mac and cheese and am still searching for my go to recipe. I usually make a roux based cheese sauce whether I bake it or cook it on the stovetop. I came across an Alton Brown stovetop mac n cheese recipe that uses eggs and evaporated milk instead of roux. What are the differences taste/texture wise between the two?
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