Buzz
I’m a big fan of Kraft Mac & Cheese and usually follow the instructions, but I love to make adjustments like swapping in buttermilk, browning the butter, mixing in crème fraîche, or—this morning—stirring in an egg yolk.
The concept of mixing an egg yolk into hot food isn't new. A great example is tamago kake gohan, a Japanese dish where a raw egg (or egg yolk) is cracked over hot rice, mixed, and seasoned with soy sauce. The rice’s heat cooks the egg just enough, resulting in a creamy, comforting dish.
I’ve tried the same method with a bowl of grits, with fantastic results, and decided to experiment with Kraft Mac & Cheese. It was a great idea.
The macaroni didn’t have an eggy taste, but it was definitely improved—creamier, richer, and with a slight glossy sheen. Much like tamago kake gohan, it developed a custardy texture. The result had a more homemade feel, which makes sense, as eggs are a common ingredient in baked macaroni and cheese recipes.
To prepare your own version, cook the macaroni mostly as the package suggests: Boil the noodles until they’re al dente, then drain and return them to the pot with half a stick of butter, stirring until it melts. Add the cheese powder, stir well, and then pour in just enough half & half to dissolve any remaining cheese lumps. Finally, drop in a single orange yolk, stirring until it beautifully emulsifies into the sauce.
If you’re getting bored with your usual boxed mac, I recommend giving it a try with an egg. While the blue box doesn’t exactly 'need' a boost, it sure is fun to jazz it up a little.
