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Dave Smith[_1_]

wrote:

> Just wondering if anyone else thinks this makes sense. I have been
> able to achieve a smoother, creamier consistency with my Macaroni and
> Cheese by using egg yolks, but not the egg white. I heard on FoodTV
> that egg whites absorb water.
>
> Am I/they correct about this on the egg whites?

If I had watched that episode I would have had the opportunity to hear
about egg in mac and cheese. For me, mac and cheese is a white sauce with
cheese in it, add some cooked macaroni and top with butter, bread crumbs
and cheese. I don't want it too creamy. I want some variety of texture,
not dried out inside, but a crispy cheesy topping.