Government Cheese Mac & Cheese Recipe

Per serving (approximate values):

• Calories: 520
• Protein: 25g
• Carbohydrates: 45g
• Fat: 28g
• Fiber: 2g
• Sodium: 850mg

Ingredients

• 1 pound elbow macaroni
• 1/2 cup (1 stick) unsalted butter or margarine
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 pound Government Cheese, block, cut into 1/2-inch cubes or shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon mustard powder (optional, for enhancing cheese flavor)
• Pinch of cayenne pepper (optional, for a subtle kick)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain thoroughly and set aside.
2. While the pasta is cooking, prepare the cheese sauce. In a large, heavy-bottomed saucepan or Dutch oven, melt the butter or margarine over medium heat.
3. Once the butter is melted and bubbly, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes to create a smooth roux. Cook the roux until it’s a light golden color and smells slightly nutty, being careful not to burn it.
4. Gradually whisk in the warm milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce begins to thicken, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
5. Reduce the heat to low. Add the cubed or shredded Government Cheese to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. This cheese melts very easily, so keep the heat low to prevent it from separating.
6. Stir in the salt, black pepper, mustard powder (if using), and cayenne pepper (if using). Taste and adjust seasonings as needed.
7. Add the drained cooked macaroni to the cheese sauce. Stir gently until all the pasta is thoroughly coated with the creamy cheese sauce.
8. Serve immediately and enjoy your classic Government Cheese Mac & Cheese.

Cooking Tips and Variations

For the ultimate creamy texture, ensure your milk is warm before adding it to the roux. This helps prevent lumps and ensures a smoother sauce. When adding the Government Cheese, keep the heat on low. Its processed nature means it melts quickly and can become oily if overheated. Cubing or shredding the cheese evenly will help it melt more uniformly into the sauce. Don’t overcook your pasta! It will continue to cook slightly when mixed with the hot cheese sauce, so aim for al dente to avoid a mushy texture.

To enhance the flavor, a pinch of mustard powder is highly recommended; it doesn’t make the mac and cheese taste like mustard, but rather amplifies the savory notes of the cheese. A tiny dash of cayenne pepper can also add a subtle warmth without making it spicy. For those who enjoy a richer, multi-layered cheese flavor, consider adding a quarter cup of sharp cheddar or a splash of evaporated milk along with the whole milk for an extra creamy boost. If you prefer a baked mac and cheese, transfer the mixture to a greased 9×13 inch baking dish, top with a mixture of breadcrumbs and a pat of melted butter, and bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown on top.

For a vegetarian option, this recipe is already suitable. For a gluten-free version, simply substitute the elbow macaroni with your favorite gluten-free pasta and use a gluten-free all-purpose flour blend for the roux. Ensure your gluten-free flour blend includes a binder like xanthan gum for the best sauce consistency. You can also experiment with different pasta shapes; shells or rotini work wonderfully to cradle the creamy sauce. Adding cooked, chopped vegetables like broccoli or peas in the last few minutes of cooking the pasta can turn this into a more complete meal, offering a touch of freshness and color.

Storage and Reheating

Leftover Government Cheese Mac & Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is gently on the stovetop over low heat. Add a splash or two of milk (or even a little water) to help loosen the sauce and restore its creaminess, stirring frequently until heated through. Be careful not to overheat, as this can cause the cheese to separate. You can also reheat individual portions in the microwave; place the mac and cheese in a microwave-safe dish, add a tablespoon of milk, cover loosely, and heat in 30-second intervals, stirring between each, until warm. For best results, avoid freezing this dish, as the processed cheese can change texture and become grainy upon thawing and reheating.

Frequently Asked Questions

What exactly is “Government Cheese”?

Government Cheese was a processed cheese product, similar to American cheese, distributed by the U.S. government through federal food assistance programs, primarily from the 1980s. It was part of an effort to utilize surplus dairy products and provide nutritional support to low-income families.

Is Government Cheese safe to eat?

Yes, Government Cheese was and is safe to eat. It was a commercially produced, pasteurized processed cheese product that met all food safety standards. The term “Government Cheese” simply referred to its origin as a commodity distributed by the government.

Can I substitute other cheeses for Government Cheese in this recipe?

While you can certainly make mac and cheese with other cheeses, the unique meltability and mild, creamy flavor of Government Cheese (or a similar processed American cheese) are key to achieving the authentic texture and taste of this specific recipe. Other cheeses, especially natural ones, may not melt as smoothly or create the same velvety sauce.

Why does this recipe use a roux for the cheese sauce?

Using a roux (a cooked mixture of butter and flour) is a classic technique for creating a stable, thick, and creamy cheese sauce, also known as a béchamel base. It provides a consistent body for the sauce, preventing it from being too thin or too oily, and ensures the cheese is evenly incorporated.