My guess is that the eggs are the major difference, probably makes it a little closer to an egg bake in consistency, but I dunno for sure, maybe someone else could speak on it more.
yall are thinking of desert custards. Custard technically just means a milk/liquid base thickened with egg. I wouldn’t say it ends up like an egg bake like a quiche or anything. But it does result in a more stable/less goopy Mac n cheese. Realistically there are dozens of ways to effectively make a recognizable ‘Mac n’ cheese’ all with varying levels of quality and taste, you can make a roux as a base for a beschamel sauce. You can even skip a base altogether and just use a cream or small curd cottage cheese as the sauce base. Beschamel with Parmesan on noodles aka og Mac n cheese honestly doesn’t sound very good. I feel cheddar is a requirement.
Dafuq
Sounds crazy to me, but apparently it’s a thing: https://www.bettycrocker.com/recipes/custard-style-mac-and-cheese/6981102f-cb19-4d53-a550-55fe2d1b65ae
My guess is that the eggs are the major difference, probably makes it a little closer to an egg bake in consistency, but I dunno for sure, maybe someone else could speak on it more.
yall are thinking of desert custards. Custard technically just means a milk/liquid base thickened with egg. I wouldn’t say it ends up like an egg bake like a quiche or anything. But it does result in a more stable/less goopy Mac n cheese. Realistically there are dozens of ways to effectively make a recognizable ‘Mac n’ cheese’ all with varying levels of quality and taste, you can make a roux as a base for a beschamel sauce. You can even skip a base altogether and just use a cream or small curd cottage cheese as the sauce base. Beschamel with Parmesan on noodles aka og Mac n cheese honestly doesn’t sound very good. I feel cheddar is a requirement.