Mac & Cheese (Without Flour and Without Egg?)

Wish I could help, but I've found it's best to bake it. I use the barefoot contessa recipe. I've yet to found a stove top recipe I like, and I can't bring myself to buy velveeta.

Sure, you heat your milk/cream, add shredded cheese slowly til it's thickened as much as you like. Or, do that, and at the end, add a slurry, mix a tablespoon or so of corn starch to cold milk/cream, add slowly to the heated mixture.

:)

I make my dd's mac n cheese with regular elbow macaroni (you can buy gluten free if you need to) and then I take a couple of organic orange cheese slices and rip them into small pieces. After I drain the macaroni, while it's still hot and steamy, I stir in the ripped up cheese slices and let them melt. My dd loves it and it's a lot healthier than the pre made stuff.
I don't add milk or cream or anything and it comes out fine.

Here's a recipe you could try. I've tried it but it really is a tedious process, you basically cook the noodles in milk and it's a lot of stirring.

http://www.5dollardinners.com/stovetop-mac-n-cheese/

Whenever I make a cheese sauce I do just what Theresa posted. Quick and easy!

Make a roux with equal parts cornstarch (or almond flour) and butter. I use 1/4 cup each. Whisk in about 2 cups milk. Bring to a simmer. While constantly whisking Add about 1 1/2 cups finely grated cheese a little at a time letting it melt in before adding more. I use tillamock sharp cheddar for the flavor but it tends to have a little grainy texture in the sauce. It doesnt bother me. When I use a store brand cheddar it tends to be smoother. Go figure. Dump in your cooked/drained pasta (my first choice is a medium shell). I have NEVER made a mac and cheese with egg. I know people have added cream cheese in place of some of the grated. I think sour cream would do ok. Ricotta would make it a bit grainy for sure though.

Ditto Theresa, just thicken with corn starch instead of flour..

Heres my go to:

Cook and drain 1 lb pasta, any shape you desire.

Meanwhile blend:

1 tub cottage cheese
1 block of cheese, grated, whatever you desire (I use sharp cheddar)
4 T Flour or Cornstarch
1 egg (or egg substitute)
1 t salt & pepper to taste
1/4 C melted butter
1/4 C milk

Toss all together, sprinkle with paprika, bake 350 for 20 minutes.

Or combine cheese/milk ingredients on stove, stir until melted, add pasta.

I love, love, love Pioneer Woman's "quick shells and cheese." Yes, it calls for Velveeta (which I normally never buy because I know it's fake food) but OMG it is so easy and super delicious!!! It has milk, butter, cheddar and jack in addition to the Velveeta.
Just google it or look for it on her website or Pinterest.
And I have never heard of mac n cheese with eggs, that sounds weird!

If your bechemel is boring, you aren't doing it right.