A Presidential Meal, Part II

I told Husband on Friday that we were having President Reagan’s macaroni and cheese for dinner. Husband did not seem to be aware of my new presidential cookbook because he asked, “What’s with all the president meals?” Anyway, he was so crazy about this macaroni and cheese that he requested that we have it again tonight. (That’s not a big surprise because Husband will love anything that’s covered in cheese.) The dry mustard gives it a little bit of a zing. Here is the recipe, if you’re interested: President Reagan’s Favorite Macaroni and Cheese ½ lb macaroni 1 tsp butter 1 egg, beaten 1 tsp salt 1 tsp dry mustard (I used “ground mustard.” I’m not sure if there’s a difference.) 3 cups grated cheese, sharp 1 cup milk “Boil macaroni in water until tender and drain thoroughly. Stir in butter and egg. Mix mustard and salt with 1 tbsp hot water and add to milk. Add cheese reserving enough to sprinkle on top. Pour into buttered casserole, add milk, and sprinkle with cheese. Bake at 350 degrees for about 45 minutes or until custard is set and top is crusty.” (Note: I’m not sure what the “custard” is that they mention.) Enjoy! “All great change in America begins at the dinner table.” Ronald Reagan