I decided to try Alton Brown’s stovetop macaroni and cheese recipe. Very good, very rich. Probably going right to my arteries.
But one thing that I perhaps didn’t think enough about was the use of raw egg. I doubled the recipe so I could use up all the evaporated milk, but otherwise, I followed the recipe exactly as it is on the website, cooking for about 3 minutes on low heat - it took that long for all that cheese to melt anyway.
Alton usually mentions/warns about the possibility of illness (including the use of pasteurized eggs) when cooking with them, but didn’t mention them in this particular episode. (It didn’t even show all the time it took to melt the cheese.) I looked about the forums that have dealt with it, and seen enough folks who’ve done both (cooked it at double amount and followed what was written there) to figure that I’m probably relatively safe from getting sick, but I would like another (albeit late) opinion. 
Thanks!
Paseurization occurs at about 160F, IIRC, thus even at low heat, any bacteria would be killed. I’d say you were quite safe.
Pasteurising foodstuffs involves a time/temperature ratio, sensibly enough lower temps take longer time.Higher temps could be damaging to some foods that could “break” ,curdle or set.
A.B.'s recipe is similar to carbonara in that the raw egg is added to hot pasta.The further three minutes of low heat surely completes the job.
Much gratitude!
A related question: when I cook something like this, what’s the best way to keep the eggs from scrambling when the relatively cold egg mix meets the hot pasta? I tried tempering the eggs with the hot pasta, as has been done in other Good Eats recipes, but I’m not sure if that worked, or made any difference.
(And would doing that have affected the answer to my original question, BTW? I only used a relatively small amount with this experiment; the rest was still piping hot in the pot.)