Christmas
Variation on Ronald Reagan's Mac and Cheese
- Serves 4
Author Notes
I made his original recipe a couple of times. Every time, I was wishing it was just a bit more flavorful, so I adjusted the ingredients and now it's my favorite. If you love a baked peppery mac and cheese you'll love this one. I also have switched up the noodles and I'm super happy about it.
Thanks White House Chef Henry Haller for creating the original recipe.
You can find his original recipe here: http://lincolnslunch.blogspot.com/2012/02/ronald-reagan-macaroni-and-cheese.html
You can also try out Food52's version here: https://food52.com/recipes... —Diana Ascarrunz
What You'll Need
Ingredients
-
1/2 pound
Tortiglioni(my favorite) or elbows
-
1
egg, beaten
-
1.5 tablespoons
butter
-
3 cups
grated sharp cheddar
-
1 cup
half and half - room temperature
-
1 teaspoon
salt
-
1 teaspoon
pepper
-
1.5 teaspoons
of mustard
-
0.5 teaspoons
Worcestershire sauce
-
1 teaspoon
paprika for sprinkling on top
Directions
- Heat your oven to 350° F. Butter a 2 qt. pyrex/casserole dish and set aside
- Boil pasta according to instructions in salted water. Drain and transfer to mixing bowl.
- Mix pasta with butter, add beaten egg (make sure the pasta isn't too hot otherwise the egg will cook too soon), add 2.5 cups of cheese. Mix until evenly combined. Pour into your buttered casserole dish.
- In another bowl mix together half and half, salt, pepper, mustard, and worcestershire sauce. Then pour this mixture over the pasta.
- Sprinkle the remaining half cup of cheese over the pasta. Sprinkle on the paprika.
- Bake for 35 minutes. I like to serve this with a garlic and shallot spinach saute, but any side of greens will work great.
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