Ronald Reagan'S Favorite Macaroni And Cheese
Ronald Reagan's favorite macaroni and cheese features tender pasta enveloped in a rich, cheesy custard with a hint of mustard and a crispy top. Perfect for family dinners or comfort food cravings, this classic baked dish offers a creamy texture with a satisfying crust, appealing to cheese lovers of all ages.
Ingredients
Instructions
- Boil the macaroni in water until tender and drain thoroughly. Stir in the beaten egg.
- Mix the dry mustard and salt with 1 tablespoon hot water and add to the milk.
- Add three cups of grated sharp cheese, leaving enough to sprinkle on top.
- Pour the mixture into a buttered casserole.
- Add the milk mixture; sprinkle with the remaining cheese.
- Bake at 350°F for about 45 minutes or until the custard is set and the top is crusty.
Tips & Substitutions
For a creamier texture, consider adding a splash more milk or using half-and-half instead. You can also substitute the sharp cheese with a blend of cheddar and Gruyère for a more complex flavor. If you prefer a spicier kick, adding a pinch of cayenne pepper or using pepper jack cheese works well. Remember to stir the macaroni gently after adding the egg to avoid scrambling.
Serving Suggestions
This macaroni and cheese pairs beautifully with a fresh garden salad, such as a Swinging Salad, to balance the richness. For a heartier meal, serve alongside grilled chicken or roasted vegetables. You can also sprinkle some crispy breadcrumbs on top before baking for added texture and flavor. Perfect for a family gathering or a comforting weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions, adding a splash of milk to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Ronald Reagan'S Favorite Macaroni And Cheese contains roughly 1260 calories, with 4g protein, 33g carbohydrates, and 124g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1388mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this macaroni and cheese ahead of time?
Yes, you can prepare the dish a day in advance. Assemble the casserole without baking, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
What type of cheese works best for this recipe?
Sharp cheddar cheese is the traditional choice for flavor, but you can mix and match with cheeses like Monterey Jack, Gouda, or even a touch of blue cheese for a unique twist. Just ensure the cheese melts well for a creamy consistency.
Can I make this recipe vegetarian?
This macaroni and cheese is naturally vegetarian. Ensure that all ingredients, especially the cheese, are rennet-free if you want to keep it strictly vegetarian. You might also consider adding some sautéed vegetables like spinach or mushrooms for additional nutrition and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).