Ronald Reagan Macaroni and Cheese

Happy Monday!
By the time you are reading this I hope I'm back in my classroom. 

I went to school one day last week and that was for a professional day of meetings.

 

It's rained, snowed, been -4 degrees, been 50 degrees, and flooded all within the last week. 

Our weather in Ohio is crazy, and as I'm typing this I think I have cabin fever. 

On Thursday it was snowing at 4 am and then an inch or two of snow an hour later. 

I waited until Alex got home to take me to grocery store. 

I had gone running in the morning and it was even slippery to run, so I was a bit hesitant to head to the store. 

I've been baking all kinds of good recipes while I've been home. 

My only caution is to not bake too many things because we're only two people and can't eat it all. 

I typically share a lot with my parents and that helps make things go faster.

Today I'm sharing a recipe that I've found several times in my grandma's recipes. 

Ronald Reagan's mac and cheese must have been the rage at the time!

What You'll Need:

1/2 Pound Macaroni

1 TBSP. Butter

1 Egg (Beaten)

1 tsp. Salt

1 tsp. Dry Mustard

1 TBSP. Hot Water

1 C. Milk

3 C. Grated Cheese (I used Cheddar-in the future will try American)

Cook macaroni as directed (usually about 9 minutes).

Drain. 

In the meantime, butter a casserole dish. 

Add butter and beaten egg to macaroni. 

Add in cheese. 

Add salt, dry mustard and hot water to milk. 

Pour macaroni in buttered dish. 

Pour milk on top. 

Bake at 350 degrees for 45 minutes. 

The last 10 minutes add a little cheese on top. 

The recipe called for you to pout the milk on top of the macaroni; however, in the future I might might it all together and then put it in the dish. 

I can't quite handle boxed macaroni and cheese anymore. 

I just don't like the taste for some reason.

Any kind of macaroni and cheese used to be my favorite, so I'm not sure what has happened along the way.  

This was a great alternative.

Enjoy!