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
Remember: Kids who dine with the folks are healthier, happier and better students.
So, enjoy a meal around the table with your family tonight!
Love,
6 comments:
Drooling.
Mama Mary used to make Mac/Cheese like that except hers didn't have the mustard in it. Sounds good!
G~Mama
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...
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!
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!
Well, if it pleased The Hon then it was worth posting the recipe just for her! :-) Glad it "hit the spot."
Post a Comment