What joy the gospel gives me. I can approach the throne of God with confidence, not because I've done a good job at my spiritual duties, but because I'm clothed in the righteousness of Jesus Christ. ~ C.J. Mahaney

Mrs. Ronald Reagan's Macaroni and Cheese Casserole


Here is a recipe I've been meaning to share for a long time.  In the early 1980's, I came across this delicious baked macaroni and cheese casserole in a cookbook of recipes from famous first ladies.  Apparently, Nancy Reagan and I share the same affinity for a hearty, cheesy, custardy helping of pasta. This is our all-time favorite macaroni and cheese recipe.

Obviously, this one is going to take a little more effort than just boiling the pasta and dumping in a prepackaged sauce.  But the results are definitely worth the extra energy.  To me, the secret ingredient is the dry mustard.  It adds a slightly undefinable flavor, nothing overpowering, just a pleasingly subtle zing not found in most macaroni and cheese dishes.  I love to mix this up and bake it while we have chicken sizzling on the grill.  Somehow, the two just go perfectly together.  These two, served with baked beans, comprise our family's favorite meal.


Assemble the players.


Start the pasta boiling.


Dump in all the yumminess.


This one calls for your prettiest casserole.


Summon your clan and enjoy a true classic.

Mrs. Ronald Reagan's Macaroni and Cheese Casserole

  • 1/2 lb. macaroni
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 3 cups grated sharp cheddar cheese
  • 1 cup milk
In a large saucepan, cook macaroni in boiling water until just tender.  Drain.  Stir in butter.  Mix dry mustard and salt with 1 tablespoon of water and stir into macaroni.  Mix beaten egg with milk and pour over macaroni.  Stir in grated cheddar cheese.  Pour into a greased casserole dish and bake at 350 degrees for about 50 minutes or until custard is set and the top is slightly browned.

Remember: Kids who dine with the folks are healthier, happier and better students. 

So, enjoy a meal around the table with your family tonight!




Abby St Clair said...


Anonymous said...

Mama Mary used to make Mac/Cheese like that except hers didn't have the mustard in it. Sounds good!

Hon's Daddy said...

I have always wondered this in recipes... is the measurement of cheese in weight or volume??? Or are they the same??? Would 24 ounces of cheese by weight = 3 cups by volume??? Mac and cheese in our home has never been great, except one time and all I can remember about that recipe is that it used two different cheeses...

Laura Lee said...

Roy, in my experience, recipes either have a weight amount to be grated, or they give a grated amount in cups. I believe the standard is 1 cup grated=4 oz. This recipe calls for 3 cups grated, but I use anywhere from 2-3 cups, loosely filling the cup, not packed.

Sorry it's not more scientific than that!

Hon's Daddy said...

That works! I did deduce the weight to volume thing by purchasing already shredded cheese, which is still sold by weight, but helpfully identifies how many cups (by volume) is in the package. So confusing!! Now, how many cups by volume are in a half pound of macaroni??? Dont answer that...I'm kidding!! (it's about 2, right???) btw, everyone enjoyed this recipe, even Hon, who is a very finicky mac and cheese girl!

Laura Lee said...

Well, if it pleased The Hon then it was worth posting the recipe just for her! :-) Glad it "hit the spot."