I’ve been writing about Cowboy Rob’s recipes and now I am writing about a recipe from his favorite cookbook which is now my favorite cookbook too. The book is the “Trail Boss Cowboy Cookbook”, published in 1985. The book features recipes from famous ranches around the world and includes cooking tips and historical facts about cowboys and ranching. I bought my copy on Abe Books for $5.49, shipping included.
A recipe that immediately got my attention was Ronald Reagan’s macaroni and cheese. It looked easy and you know how much I love easy! You might think of macaroni and cheese as a wintertime comfort food but it also pairs beautifully with summer barbeque classics like brisket, ribs and baked beans.
That said, I looked at the recipe and instantly became suspicious (no offense, Ronnie!). The recipe said to add an egg directly to the noodles and I worried that would result in scrambled egg bits laced throughout which would be . . . well, just wrong. Since the recipe is essentially a cheese custard, I mixed the egg in with the milk and added it all at once.
The original recipe called for dry mustard and instead, I substituted a couple of tablespoons of Rob’s old-fashioned mustard sauce because Theresa told me she used some of the sauce in a potato salad and said it was quite delicious. I also Googled the macaroni and cheese dish and several people said it was a bit dry so I added ⅓ cup or maybe it was ½ cup more milk. I used Tillamook sharp cheddar and slightly undercooked the noodles since they continue to cook in the oven. Topping the dish with homemade bread crumbs added a lovely finishing touch. This recipe was much simpler to make than a macaroni and cheese made with a cheese sauce.
Ronald Reagan’s Macaroni and Cheese
½ lb. macaroni noodles (about 1½ cups)
1 tsp butter
1 egg
1 tsp salt
1 tsp dry mustard
3 cups grated sharp cheddar cheese
1 cup milk (I used whole)
Cook the noodles, then drain and rinse. Melt the butter and toss with the noodles. In a bowl, mix the egg, milk, mustard and salt. Place the noodles in a casserole dish and toss with the cheese. Pour the liquid mixture over the top. Bake at 350⁰ for 45 minutes (mine was done in just 35). Top with extra cheese and breadcrumbs during the last ten minutes. Bake until little bubbles rise along the edges.
Next time, I’m going to use extra-large macaroni noodles and that will fancy it up a bit. This recipe will definitely become a “go-to” favorite. Thank you, Ronnie and Rob!