PRESIDENT REAGAN'S MAC AND CHEESE

Greeting fellow food lovers. I know I am LATE, and have not cooked for a few months. Some surgery got in the way and the recuperation lasted longer than I cared for. But I am WELL and doing great. And it's time to COOK AGAN !!!!

As many of you know, my lovely wife Penny worked for a U.S. Congressman (Cliff Stearns R-FL) for many years. From Bush 1 to Bush 2, she helped numerous people (Republicans and Democrats) with their federal issues. From speedy passports to foreign adoptions, she was who you talked to when you "called your Congressman".

Her first Christmas with the House, the staff got her a copy of the Congressional cookbook in the gift exchange. 

Just like your school and church cook books, the Congressional Cookbook was a compilation of recipes from those on the hill as well as many Governors. 

We had forgotten it was on the shelf until a few weeks ago, and I thought it might be fun to find a couple of recipes to try.

(Remember, this book was published in 1987 - Reagan was still President and Bill Clinton was the Governor of Arkansas.)

No, I am NOT making Bill Clinton's 'POUND' cake.

So the first recipe will be from the President himself.

no not that President.

not that one either, although Grover Cleveland is my favorite President of all time)

It's Ronnie Reagan's FAVORITE MAC AND CHEESE

PRESIDENT REAGAN'S MAC AND CHEESE

So let's take a look at what we will need.

½ LB MACARONI

1 TSP BUTTER

1 EGG , BEATEN

3 CUPS GRATED SHARP CHEESE

1 TSP, DRY MUSTARD

1 TSP SALT

1 TBL HOT WATER

1 CUP OF MILK

Boil the Macaroni in water until tender. Drain thoroughly. 

Put back in the pan, and stir in the butter and egg. Add cheese reserving some to sprinkle on top. Stir on medium heat until cheese is melted.

 Put mixture into a buttered casserole dish (oven safe) 

Mix the dry mustard and salt with the hot water and add the milk. Pour over Macaroni mixture. Sprinkle the top with the left over cheese.

Bake at 350 for 45 minutes until top is crusty. 

Serve.

I served my mac & cheese with a meat loaf recipe I wanted to try. The meatloaf was NOT a success. Tasted OK but it fell apart. I think using rolled oats as a binder is just a myth. Did not work for me

As far as the MAC and CHEESE goes, it was a W I N N E R.

I must say it is not as good as Penny's, but I wanted to try a few recipes to compare with. 

HELPFULL HINT..... You can have more than ONE recipe for a dish. Don't get into a cooking RUT !!!

I will make this again.

IF I HAD IT TO DO AGAIN...

I would not change a thing about this recipe.

You should give this one a try. You can thank me later.

And yes, I WILL try the meatloaf recipe again. I think I will give my buddy Gator's recipe to look at. More on that later on.......

......LET'S COOK. (at HOME)

   

Live Long and Prosper.

 

CHEESEBURGER MAC & CHEESE

Hello fellow foodies. Welcome to National "Men make DINNER DAY"..

 I am not sure who came up with this one, but I can make an educated guess.

Anyway, today the boss is out with one of her friends, so I am on my own for dinner.

Usually when she is out, I make some sort of casserole. They are quick and easy.

As many of you know, I am a HUGE fan of Cooks Country.

It's my favorite magazine, and you should be getting it as well.

SUBSCRIBE HERE !!!!!

You just subscribed ?" RIGHT ??

OK, Now we can move on.

I got my current issue a awhile back and have been waiting for a chance to try this one out. 

It's a take off on the old Hamburger Helper that many kids have grown up on. And in many cases all that some people can make.  (Insert ex-wife joke here)

So let's give Cook's Country's version a try. 

It's  CHEESEBURGER MAC & CHEESE....

Here are the ingredients

1 ½ TBL Water

1 ½ CUPS Water

1 tsp Salt (divided ½ & ½)

1 tsp Pepper

½ tsp Baking Soda

1 lb. Ground Beef (I used Chuck)

1 TBL Veg Oil (EVOO)

2 Cups of Elbow Macaroni

1 Cup MILK

1 Can MUSHROOMS (My addition)

2 Cups GRATED American Cheese (divided 1 Cup / 1 Cup)

2 Cups GRATED Sharp Cheddar Cheese (divided 1 Cup / 1 Cup)

½ Cup Finely Chopped Onion. (Plus some extra for serving)

¼ Cup Finely Chopped DILL Pickles (Plus some extra for serving)

2 TBL Catsup

2 TBL Yellow Mustard

1 TBL Worcestershire Sauce

Stir 1 ½ TBL water, ½ tsp salt, pepper and Baking Soda in a large bowl. 

Stir until dissolved. Add Beef and mix until combined. 

Let sit for15 minutes.

Heat Oil in oven safe pan until just smoking. Add beef and cook, breaking up any large pieces with a wooden spoon. Cook until well browned. (6 to 8 min)

Add Macaroni, milk and, 1 ½ Cups of water. 

This is where I added the Mushrooms. 

Bring to a boil.

Cover and reduce heat to medium low. Cook until pasta is al-dante. (about 5 min. - Stir at the 2 ½ min mark.)

Adjust oven rack 6 inches from broiler element and heat.

Stir in 1 ½ Cups of the American Cheese, and 1 ½ Cups of the Cheddar.

Add the Onions, Pickles, Ketchup, Mustard, Worcestershire Sauce and ½ tsp of Salt. Cook until combined. About 2 minutes (KEEP Stirring)

Add the remaining Cheese on top. Place under the broiler and broil until the Cheese stars to brown. About 2 minutes. (Keep your EYE on it)

Remove from oven and let cool for 5 minutes.

Sprinkle on some chopped pickles and onions.

SERVE !!!

So, here it is. And the verdict is ????????

It was O.K. Not great, but O.K. That being said, it was still better than the "other kind." 

And it DOES taste like a Cheese Burger !! The Mustard and Pickle taste really shines.

This is one of those recipes for you folks with kids or grand kids. THEY WILL LOVE IT.

So the next time the little rug rats are hungry, give this one a try.

They can thank me when they grow up.

Time for Doggie and an Adult Beverage,

See you all next time.

Live Long & Prosper