Happy Wednesday, faithful minions! It’s a warm spring day (almost) here in Northeast Ohio; I didn’t even wear a coat to work today! Hip, hip, hooray!
This past weekend, America lost her 40th First Lady, Mrs. Nancy Reagan, at the age of 94. She was the First Lady of The United States from 1981 to 1989, when I was just a little kid. I remember seeing Mrs. Reagan on television and just thinking how kind and pretty she was. She was the same age as my grandparents were at the time. To me, she was ‘America’s Grandma.’
Food for thought: Nancy Davis Reagan was born Anne Frances Robbins in 1921. She was adopted by her stepdad as a kid and kept his name, Davis, through her acting career (mainly in the 1940s and 50s), until her marriage to Ronald Reagan (1911-2004) on March 4th, 1952. They would have celebrated their 64th wedding anniversary just 2 days before she passed.
This week in Farm and Dairy land, we’re having a good old time with noodles. I happened to stumble upon a macaroni and cheese recipe by Nancy Reagan. It sounds absolutely wonderful. I suggest paying homage to Mrs. Reagan at your dinner table this week with her husband’s favorite macaroni and cheese.
May you rest peacefully, Mrs. Reagan.
Go make something awesome,
Nancy Reagan’s Macaroni and Cheese
Said to be her husband’s favorite
- 8 oz. macaroni
- 1 tsp. butter
- 1 egg, beaten
- 3 cups grated sharp cheddar cheese
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 cup milk
- Preheat oven to 350°.
- Cook macaroni according to directions on package. Drain well.
- Reserve a small amount of cheese.
- Add butter, egg and remaining cheese to hot macaroni. Mix well.
- Pour into 1-1/2 qt. buttered casserole dish.
- Mix dry mustard, salt and 1 Tbsp. hot water in a small bowl. Stir in milk. Pour over casserole.
- Sprinkle with remaining cheese.
- Bake 45 minutes or until top is crusty.
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