*Sweetened* evap milk? That's the part that turns me off. I find that many foods these days that aren't supposed to be sweet contain sweetener. Perhaps the American palate is used to it, but I think it's awful.  

Beth i cant imagine sweetened condensed milk in mac and cheese, but if you say it was good then ok. About the eggs i asked my sister who is the mac and cheese maker, she said she doesnt use eggs since she wants it to be creamy and adding eggs would make it more solid.

i even googled trying to find a recipe sort of like you describe but couldnt find one.

This is the closest I could find using evaporated milk and eggs, you could experiment and swap sweetened condensed milk for half of the evaporated milk (you might need to add a little regular milk to thin it out some, since the condensed milk is so much thicker than evaporated):

 

 

Thanks for all your input.  I tried it as I remembered and listed above and it kinda came out okay but was really solid and not at all creamy....don't think I'll do it that way again.

 

Have any of you been watching the 'Ultimate Recipe' competition on the FOOD NETWORK?  They had, as one of their comfort food recipes, a mac & cheese contest between three cooks and one of those incorporated carmalized onions into it....and it won.  It looked really yummy but then I love onions.  One thing the guy who cooked it did was to add a little honey to the onions to sweeten them...I'm going to try that.

Sorry the experiment didn't go better, Beth. I've seen a couple of those shows and did see the one with macaroni and cheese, for those who like onions alot I bet that would taste good.

 

Beth you may have just answered a long time mystery for me...This is the first time I have really read the foods board and though this thread has been here a while I wanted to reply to it....I remember from my youthful days the get togethers and the old KY hill women bringing or making their baked Mac-n-Cheese, and it had a certain perfect Sweetness touch to it I have never been able to achieve. And your recipe may be the clue I was looking for with using the canned milks...even non sweetened evaporated canned milks seem to have a touch of sweetness to them that regular milk does not.

Where I came from in the hills, milk was not always a household staple, not the bottled/carton/jug whole milk type anyway, as the local store did not offer refrigerated foods, you had to go "up Town" for that, but powedered and canned milks were always in the cupboards of just about all households and were regularly used in cooking. So Remembering that and seeing your recipe I may just be on to something here.......I plan on trying this in the near future and will let you know how it turns out.