Variation on Ronald Reagan's Mac and Cheese

November 24, 2016
0 Ratings
  • 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:

You can also try out Food52's version here: Ascarrunz

What You'll Need
  • 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
  1. Heat your oven to 350° F. Butter a 2 qt. pyrex/casserole dish and set aside
  2. Boil pasta according to instructions in salted water. Drain and transfer to mixing bowl.
  3. 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.
  4. In another bowl mix together half and half, salt, pepper, mustard, and worcestershire sauce. Then pour this mixture over the pasta.
  5. Sprinkle the remaining half cup of cheese over the pasta. Sprinkle on the paprika.
  6. 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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