I love this recipe it is very versatile. I've made this twice now with and without eggs and both times my family ate it up. The last time I made this recipe I made some changes to this recipe that I found to be very tasty and I wanted to share them. Here are my modifications: I used more cheese and half and half than the recipe called for (about 2 cups half and half and well over 1/2 cup of each cheese). In a saucepan over low heat, I added half and half, all the cheeses, and a little white wine stirring constantly until all the cheeses are melted and the sauce is smooth. Also, I did not add the eggs to the cheese sauce. I then mixed the cheese sauce into the buttered elbows. Next, I had some leftover rotisserie chicken and carrots that I cooked up in chicken broth, white wine, and all purpose seasoning. I mixed the chicken and carrots (juice and all) into the macaroni and cheese before baking the macaroni and cheese in a glass dish. I found using the juice from the chicken and carrots kept the macaroni from getting too dried out and it gave it some nice flavor. I hope this helps. I'm sorry I don't have measurements on some of these ingredients as I mostly cook by eye and taste.

Reviewed On: Oct. 8, 2009