President Reagan’s Favorite Macaroni and Cheese: A Presidential Classic
Discover the history, legacy, and recipe behind President Ronald Reagan’s beloved macaroni and cheese—a White House favorite.
In the pantheon of American comfort food, macaroni and cheese stands as a staple beloved by generations. But for President Ronald Reagan, this classic dish went beyond nostalgia—it was a White House favorite, a centerpiece of meals served during his recovery, and a signature recipe immortalized by his executive chef. This presidential version isn’t your everyday creamy pasta; it carries the weight of history and the unique stamp of Reagan’s personal taste.
The White House Connection
President Reagan’s favorite macaroni and cheese originates from the White House Family Cookbook published by longtime White House Executive Chef Henry Haller in 1987. The recipe was not only a Reagan household staple but also served during significant moments, including while the President recuperated from the 1981 assassination attempt. As the cookbook notes, “This dish was prepared in the manner the President prefers: the noodles well cooked and covered with a very light cheese sauce spiked with mustard.”
The Recipe’s Legacy
- Featured in the White House Family Cookbook (1987) by Henry Haller
- Served as comfort food to President Reagan during recuperation after his 1981 shooting
- Became an American classic for its unique approach: sliceable, cheesy, not overly creamy
What Makes Reagan’s Macaroni and Cheese Unique?
This macaroni and cheese distinguishes itself in several ways from the typical stovetop variety:
- No béchamel or roux: There’s no flour-thickened sauce—making it lighter and simpler.
- Cheese-laden and sliceable: The noodles are suspended in a thick, custard-like layer of cheddar that bakes up firm enough to slice, not scoop.
- Light sauce: The “sauce” is a just-set custard made from milk and egg, spiked with dry mustard for brightness.
- Crispy, cheesy top: A generous layer of grated cheddar creates a crunchy top crust, offering texture and a blast of flavor.
- Mustard powder: The recipe gets subtle tang from dry mustard, balancing the richness of the cheese.
Ingredients
This recipe calls for basic pantry and fridge staples, making it as accessible as it is delicious.
- 1/2 pound dried macaroni
- 1 teaspoon butter
- 1 egg, beaten
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1 cup milk
- 3 cups sharp cheddar cheese, grated (plus more for topping)
- Optional for garnish: paprika
Step-by-Step: How to Make President Reagan’s Macaroni and Cheese
- Preheat the Oven: Set your oven to 350°F (175°C).
- Boil the Macaroni: Cook the pasta in salted boiling water until tender (al dente). Drain thoroughly.
- Butter and Egg: In the still-warm pot, stir the butter into the hot macaroni. Once the butter is melted and coating the noodles, fold in the beaten egg, stirring quickly so the heat doesn’t scramble the egg.
- Mix the Mustard: Dissolve the dry mustard and salt in 1 tablespoon hot water (optional, but this helps disperse the flavors). Add this mixture to the milk, stirring to combine.
- Assemble: Mix in the cheddar cheese, reserving a handful for topping. Pour the macaroni mixture into a greased 8-inch square casserole dish. Add the milk mixture and gently fold everything together.
- Top It: Sprinkle the reserved cheese generously over the top. For extra color and flavor, dust with paprika.
- Bake: Bake uncovered for about 45 minutes, or until the top is golden and crusty and the custard is set. The dish should be firm enough to slice.
- Cool and Serve: Let it cool for a few minutes before slicing and serving.
Flavor Profile and Texture
Unlike classic Southern-style macaroni or ultra-creamy stovetop versions, the Reagan method results in a layered experience. The top is crisp and golden, thanks to the generous cheese crust. Beneath, the pasta is just coated in a barely-there custard—rich but not gooey, with sharp cheddar flavor and a pleasant tanginess from the mustard. The base often includes some irresistibly soft noodles holding the essence of the cheese, while the top slice offers a chewy bite.
| Feature | President Reagan’s Mac & Cheese | Creamy Stovetop Mac & Cheese |
|---|---|---|
| Main Sauce Base | Egg custard (milk and egg, no roux) | Milk/flour roux (béchamel) with cheese |
| Texture | Firm, sliceable, with crispy top | Creamy, spoonable, saucy |
| Flavor Notes | Bold cheddar, tangy mustard, subtle egg | Rich, creamy, mellow cheese flavor |
| Serving Style | Baked in casserole and cut into squares | Scooped from the pot or pan |
Tips for Picture-Perfect Presidential Macaroni
- Use sharp cheddar: The intense flavor and meltability of sharp cheddar is authentic to Reagan’s favorite style. Pre-shredded cheese works, but shredding from a block results in better melting.
- Don’t skimp on cheese: The high cheese-to-noodle ratio creates the signature thick cheese comforter topping.
- Egg and milk improve texture: The egg thickens the milk during baking, forming a delicate custard that holds the dish together.
- Let it rest: Cooling the casserole for 5–10 minutes firms up the custard for neat slices.
- Paprika boost: A scatter of paprika enhances both color and flavor, offering a subtle smokiness that complements the cheese.
The Story Behind the Recipe
This dish is as much about memories as it is about flavor. For Sarah Jampel, who shared it on Food52 based on a Baltimore Sun clipping, it was a family staple, part of a weekly dinner routine alongside simple lasagna and steamed vegetables. Its place in Reagan family lore—and in Americana—stems from its direct connection to state dinners, family suppers, and the comfort required during trying times. At the hospital, Reagan reputedly kept his sense of humor, once joking with doctors, “Please assure me you’re all Republicans.” Such anecdotes only add warmth to the recipe’s legacy.
Recipe Variations and Modern Twists
Over the years, cooks—including Food52 contributors and home bakers—have riffed on the original:
- Noodle swaps: Use shells, elbows, or Tortiglioni. Reagan’s original used classic elbows or whatever pasta was at hand.
- Add-ins: Some cooks add a dash of Worcestershire sauce for depth, or even a sprinkle of black pepper or cayenne for heat.
- Half and Half upgrade: Using half and half instead of milk for an even richer custard.
- Extra cheeses: A mix of sharp cheddar with Gruyère or jack cheese enhances complexity.
Serving Suggestions
This macaroni and cheese works as a hearty entrée or a satisfying side dish. It feeds about 6 to 8 as a side or 4 as a main course, ideally paired with lighter sides, such as:
- Sautéed or steamed green vegetables (spinach, green beans, peas)
- Simple salads with vinaigrette to cut the richness
- Roasted tomatoes or a tangy slaw
Making Ahead and Storage
- Make Ahead: Assemble in advance and refrigerate (unbaked) for up to 24 hours. Bring to room temperature before baking.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven for best texture.
- Freezing: Baked macaroni freezes surprisingly well. Thaw overnight in the fridge and reheat, covered, at 300°F until warmed through.
Frequently Asked Questions (FAQs)
Was macaroni and cheese really President Reagan’s favorite dish?
Yes, according to multiple firsthand accounts and the White House Family Cookbook, this baked macaroni and cheese was a frequent request and cherished comfort food for Reagan. It was even served during pivotal moments in his presidency, attesting to its status as a favorite.
Why does this recipe use an egg? Is that safe to eat?
The egg helps bind the milk and cheese into a soft custard during baking, giving the casserole its signature sliceable texture. The oven temperature and baking time ensure the egg is fully cooked and safe.
Can I use pre-shredded cheese or does it have to be freshly grated?
Both work, but freshly grated cheese melts more smoothly, without the added starches that pre-shredded varieties sometimes include.
Is this macaroni and cheese gluten-free?
The classic recipe isn’t, as it uses regular pasta, but you can easily substitute gluten-free elbow macaroni or shells to accommodate dietary needs.
How is this different from Southern baked mac and cheese?
Southern versions often use more eggs, milk, and sometimes evaporated milk, yielding a thicker and richer custard. Reagan’s version is more streamlined: a single egg, regular milk, and a lighter, yet still cohesive, texture.
Final Thoughts: Comfort Food with Presidential Provenance
President Reagan’s favorite macaroni and cheese recipe is a study in simplicity, history, and honest flavors. It bridges the gap between classic American home cooking and presidential tradition, filled with nostalgia and easy enough for everyday meals. Whether you’re drawn by the story or the promise of crispy cheese topping, this bake offers a taste of the White House that’s just as welcome today as it was decades ago.
