Mac ‘n Cheese has recently become a signature family dish, thanks to my sister-in-law, Lynne (who I call “Sissy”). Last Thanksgiving, she brought a whopping slab of it to my sister Gretchen’s big feast; Sissy apparently made way too much for another need and this one was a spare. (Imagine… a SPARE mac ‘n cheese!) Huge hit of the holiday, and subsequent family functions now expect some of the good stuff.
In my recipe binder, I have more Mac ‘n Cheeses than any other item. If it weren’t for the fact that it’s loaded with fat and sodium, I would make it a lot more often. Supposedly, the Martha Stewart version is THE most downloaded of all the universe, but we don’t like a breadcrumb topping and hers calls for fancier cheeses than my staples.
We’re packing to leave on vacation in a few days and a one-pound block of sharp cheddar cheese in the fridge needed to ‘et. President Reagan’s version was the right choice because it makes just enough for us to finish up before leaving. However, reading my clip to follow precisely for blogging purposes (I never have before) uncovered missing quantities and sloppy instructions – another LA Times food section clip, oy vey. Online, you can find the recipe published often, so I cross-checked and then fixed my clip. This turned out crispy, tasty and very cheeeeezy:
Ronald Reagan’s Macaroni and Cheese
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1/2 lb. uncooked macaroni
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1 tsp. butter
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1 egg, beaten
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1 tsp. dry mustard
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1 cup warm milk
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3 cups shredded sharp cheddar cheese (3/4 lb.), reserve 1/4 cup for topping
Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with non-stick coating. Cook macaroni in a pot of salted water until tender, drain. In a large mixing bowl, mix butter, egg, mustard and milk. Add cooked macaroni to mix and stir to coat. Add cheese, combine. Pour into casserole dish and sprinkle with additional shredded cheese. Bake 45 minutes or until custard is set and top is crusty. Makes 4 to 6 servings.












{ 5 comments… read them below or add one }
Thanks, Patti, for this RR mac and cheese recipe that I made for about 45 people at a Ronald MacDonald House dinner here in Los Angeles recently. It was greatly appreciated and the first buffet item to go… not to mention, at least three people asked me for the recipe! Considering I can barely boil water, I had a big hit on my hands…thanks again for your generosity, particularly to us basic “non” cooks… xoxox Judy
LOVE that it is the “custard style” rather than the version we used to make in Home Ec which had us practicing our skills on medium
white sauce. I think Lawry’s website had some really good versions too -
I love President Reagan – but had no idea he had a Mac & Cheese recipe floating around out there! I love homemade macaroni & cheese. Totally hate bread crumb toppings too, although my mom always topped hers with slices of fresh tomato and that was my favorite part:)
When do you put in the egg?
Patti comments: THANKS, I just fixed the copy. Good eye.
Wow! This looks really good. I may have to use this recipe to use up all the cheese i have in our fridge before our vacation. Great post!