I just came across a bobby flay "mac and cheese " recipe. It call for egg yolks to be added to the traditional bechamel based cheese sauce. I've noticed egg yolks in other (southern?) recipes. What would be the advantages or disadvantaged to adding egg yolks to the bechamel mixture? How does it affect the final product vs. doing it the traditional way without. I'd be using two types of sharp cheddar, fontina, and gruyere
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