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Not sure how Mozz will taste. However, I do know to advise you to never make it with gouda. LOL I use medium and sharp cheddar for the inside and mild for the top. YUm!

Down south where I am from most everyone where we lived made it with the milk and eggs.

Using heavy cream, butter and the eggs makes it like a cheesey custard filling that binds the macaroni.

Quote: How much pasta? One regular box of 16 ounces? A small box - yes. Then I make a cream sauce - milk/cream (2 cups or so) and butter (2 tbsp) heated over medium heat. Grate as much sharp cheddar cheese as you think your milk and pan can hold and stir until the cheese is melted (I often...

We watched a documentary on about the development of the common mac and cheese pie or 'casserole' with cheddar and eggs (like my grandma taught me to make) and TJ is credited with the development of the best recipe.

Duck eggs make it even better. Trivia - who is responsible for macaroni and cheese as we know it?

The egg makes it a macaroni and cheese 'pie' (as my grandma would say) - think custardy and creamy cheese type filling holding it altogether.

I cook my macaroni noodles in salted water and drain and set them aside to steam and remove excess water. Then I make a cream sauce - milk/cream (2 cups or so) and butter (2 tbsp) heated over medium heat. Grate as much sharp cheddar cheese as you think your milk and pan can hold and stir until...