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Author Notes: Reagan's choice macaroni and cheese is more sliceable than spoonable. It's defining feature is its inches-thick cheese comforter, where the noodles are suspended in (rather than swimming in) a layer of crisped cheddar. There are some softer, freer noodles below, too, with a barely-there sauce; these serve as relief from the crunch and chew. But if you're looking for lusciously creamy, look elsewhere. I'm not ashamed that President Reagan's mac and cheese is also my own. —Sarah Jampel
Serves 6 to 8
- 1/2 pound dried macaroni
- 1 teaspoon butter
- 1 egg, beaten
- 1 teaspoon dried mustard powder
- 1 teaspoon salt
- 1 cup milk
- 3 cups sharp grated cheddar cheese, plus extra for sprinkling
- Heat the oven to 350° F. Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1 tablespoon hot water and add to milk. Add cheese, reserving enough to sprinkle on top.
- Pour macaroni into buttered 8-inch-square casserole dish, add milk mixture, and sprinkle with remaining cheese (and a little extra!!).
- Bake for about 45 minutes, or until custard is set and top is crusty.
- This recipe is a Community Pick!