Ronald Regan Mac & Cheese

Yield: 6 servings
Community Recipe from


  • 1/2 pound(s) elbow macaroni


  1. 1/2 lb macaroni
  2. 1 teaspoon butter, melted
  3. 1 egg, beaten
  4. 1 teaspoon salt
  5. 1 teaspoon dry mustard
  6. 1 cup milk
  7. 3 cups sharp cheddar cheese, grated
  8. 1/3 cup panko (optional) or 1/3 cup Italian seasoned breadcrumbs (optional)

  9. Directions:

  10. Boil macaroni and drain thoroughly. Stir in butter and egg.

  11. Mix salt and mustard with 1 tablespoons hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese.

  12. Bake at 350F for about 45 minutes or until custard is set and top is crusty.

  13. I like to sprinkle the bread crumbs atop the mac mixture to get a crunchy crust.
July 2013

This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.

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