The 18th century mac and cheese from this blog[1] has caused me to change my default mac and cheese recipe, substituting eggs for heavy cream, since I always have eggs but hate to be bothered to buy heavy cream (and then forget about it for weeks if I don't use it). Other times I'll make bechamel (flour/butter/milk) and add eggs at the end anyway. I still dress the mac up more than the ancient recipe (cayenne powder, nutmeg, cumin are usually a minimum), but switching in or just adding eggs never occurred to me and is surprisingly delightful.
The 18th century mac and cheese from this blog[1] has caused me to change my default mac and cheese recipe, substituting eggs for heavy cream, since I always have eggs but hate to be bothered to buy heavy cream (and then forget about it for weeks if I don't use it). Other times I'll make bechamel (flour/butter/milk) and add eggs at the end anyway. I still dress the mac up more than the ancient recipe (cayenne powder, nutmeg, cumin are usually a minimum), but switching in or just adding eggs never occurred to me and is surprisingly delightful.
[1] http://rarecooking.com/2014/06/30/maccarony-cheese/