Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, November 30, 2010

President Reagan's Macaroni and Cheese


A few weeks ago, just before the mid-term elections, a girlfriend gave me a cookbook that was published by Mike DeWine's campaign office. DeWine is a former U.S. senator and was running recently (and won the election) for  attorney general for the state of Ohio. The cookbook is just a small one, but is filled with family favorites, and I found more than a few I'd like to try. They are just, for the most part, good homey recipes.

This one caught my eye because it was my favorite president's recipe. I tried it a few weeks ago for a Friday night supper and my family looooved it. I have tried about a million and one recipes for macaroni and cheese and have never found one that was just perfect. I think I can stop trying now. And the best part -- it could hardly be easier. No white sauce necessary, just mix the ingredients and pour over cooked macaroni. I used the sharp cheddar called for in the recipe for a really tangy flavor, but I imagine this recipe could be made with almost any combination of cheeses (but I think you need to stick to sharp cheddar in order to call it President Reagan's Macaroni and Cheese!).

This is good, old-fashioned comfort food at its best. It was great as a main dish, and super for meatless Fridays.

President Reagan's Macaroni and Cheese

8 oz. macaroni, boiled to al dente and drained
1 t. butter
1 egg, beaten
3 cups grated sharp cheddar cheese
1 t. dry mustard
1 t. salt
1 cup milk

Preheat oven to 350 degrees F.
In a buttered casserole dish, pour macaroni.
Toss with butter, egg and 2 1/2 cups cheddar.
In a small bowl, whisk milk with salt and powdered mustard.
Pour milk over macaroni and cheese. Sprinkle with remaining half cup cheese.
Bake for 45 minutes until custard is set.



Anonymous said...

This looks so easy and wonderful. Did you add salt and pepper at all before or after it was cooked? Do you taste the mustard at all? Juse curious. Thank you.

Crafty P said...

sounds very similiar to the america's test kitchen one. That dry mustard adds a certain "depth of flavor" don't you think? I'll certainly give this a try sometime!

retro sweets said...

president's recipe? cool! it's a common recipe except for the mustard part. will def try it sometime. :D