President Reagan's Favorite Macaroni and Cheese
photo by Pneuma
- Ready In:
- Boil macaroni in water until tender and drain thoroughly.
- Stir in butter and egg.
- Mix mustard and salt with 1T hot water, and add to milk.
- Add cheese, leaving enough to sprinkle on top.
- Pour into buttered casserole; add milk, sprinkle with cheese.
- Bake at 350°F for about 45 minutes or until custard is set and top is crusty.
I added more pasta as there was quite a bit of cheese but instead of adding the mustard, I added some pesto approx. one and a half table spoons which really gave it that extra bit of flavour which was needed as it was a little bland. What is also nice and kind of finishes it off is to add sliced tomatoe onto the top and then sprinkle on remaining cheese with some herb and garlic flakes and walla a delicious meal is had by all!!On the whole though it is one of those very easy dishes to make after a tiring day and you don't want to have to stand over the stove.
This is a dead-ringer for the M&C my Grandma used to make. Her's was dry too... That's the way she liked it though. I prefer things a bit more creamy but there was no denying the flavor. DW loved this. With a little adjustment this will work for me. It was very easy to execute. Needs more than 1tsp salt.
I have been using this recipe for at least 20 years and swear by it if I am having company and serving mac and cheese. Yes, it has a lot of cheese, that is why it is for special occasions. I often alter the recipe, I substitute skim milk for the whole milk. You can cut back on the cheese, or mix with a lowfat cheese and it still is very good. The key is fresh pasta and the mustard.