President Reagan's Macaroni and Cheese

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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.

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Source: Fran DeWine's Family Favorites

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