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Ronald Reagan’S Favorite Macaroni & Cheese

Ronald Reagan's Favorite Macaroni & Cheese recipe image
This recipe captures the essence of a traditional, comfort-food macaroni and cheese, reportedly a favorite of Ronald Reagan. It features a rich, creamy custard base made with eggs, milk, and plenty of sharp grated cheese, giving it a distinctively smooth texture and deep flavor. The addition of dry mustard adds a subtle warmth that balances the richness of the cheese. Baked until golden and set, this dish is perfect for a cozy weeknight dinner or a simple family meal. It relies on high-quality sharp cheddar for its signature taste, making every bite satisfying and nostalgic.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 105.6
Dietary: Vegetarian
Description
This recipe captures the essence of a traditional, comfort-food macaroni and cheese, reportedly a favorite of Ronald Reagan. It features a rich, creamy custard base made with eggs, milk, and plenty of sharp grated cheese, giving it a distinctively smooth texture and deep flavor. The addition of dry mustard adds a subtle warmth that balances the richness of the cheese. Baked until golden and set, this dish is perfect for a cozy weeknight dinner or a simple family meal. It relies on high-quality sharp cheddar for its signature taste, making every bite satisfying and nostalgic.
Ingredients
  • 1/2 pound Macaroni
  • 1 teaspoon Butter; melted
  • 1 Eggs; beaten
  • 1 teaspoon Salt
  • 1 teaspoon Dry mustard
  • 1 cup Milk
  • 3 cup Sharp cheese; grated
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC). Grease a small baking dish with butter.
  2. 2
    Cook the macaroni in boiling salted water according to package directions until al dente. Drain thoroughly.
  3. 3
    In a small bowl, dissolve the dry mustard powder in 1 tablespoon of hot water to prevent clumping.
  4. 4
    In a large mixing bowl, combine the beaten egg, melted butter, salt, dissolved mustard, and milk. Whisk until smooth.
  5. 5
    Add approximately 2.5 cups of the grated sharp cheese to the egg mixture and stir until combined.
  6. 6
    Fold the drained macaroni into the cheese mixture, ensuring all pasta is well-coated.
  7. 7
    Pour the macaroni mixture into the prepared baking dish.
  8. 8
    Sprinkle the remaining 0.5 cups of grated cheese evenly over the top.
  9. 9
    Bake for 45 minutes, or until the custard is set and the top is golden brown and slightly crusty.
  10. 10
    Let stand for 5 minutes before serving to allow the custard to firm up.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 105.6kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 1.1g6%
Cholesterol 3.9mg2%
Sodium 4917.3mg205%
Total Carbohydrate 18.0g6%
Dietary Fiber 1.0g4%
Sugars 3.2g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality sharp cheddar cheese for the best flavor. Pre-grated cheese often contains anti-caking agents that can affect the smoothness of the sauce, so grating your own block cheese is recommended.

If you prefer a creamier texture, you can add a splash of cream to the milk mixture. For a spicier kick, add a pinch of cayenne pepper or hot sauce to the egg mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for about 15-20 minutes, covered with foil to prevent drying out.

Keywords: macaroni, cheese, baked, custard, cheddar, comfort food, classic, american, dinner, vegetarian, mustard, eggs, milk, grated, oven, easy, family meal, creamy, sharp cheese
Read it online: https://www.chefs-mate.com/recipe/ronald-reagans-favorite-macaroni-cheese/