Government Cheese Mac & Cheese
A nostalgic, ultra-creamy mac made the old-school way—rich cheese sauce, tender elbows, and that cozy baked (or stovetop) finish that tastes like childhood.
Ingredients
- 2 cups elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (warm)
- 3 cups “government cheese” (or sharp cheddar), shredded
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp mustard powder (optional, boosts cheese flavor)
Instructions
- Boil the pasta
Cook macaroni in well-salted water until al dente. Drain and set aside. - Make the roux
In a saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until lightly golden (don’t brown). - Build the sauce
Slowly whisk in warm milk. Keep whisking until smooth and thickened (about 3–5 minutes). - Melt the cheese
Lower heat. Stir in shredded cheese, salt, pepper, paprika, and mustard powder. Mix until silky smooth. - Combine
Fold in the drained macaroni until fully coated. - Finish your way
- Stovetop (extra creamy): Serve immediately.
- Baked (classic crust): Transfer to a buttered dish, bake at 180 °C (350 °F) for 15–20 minutes until bubbly and lightly golden on top.
Tips for the Best Texture
- Warm the milk before adding to avoid lumps.
- Grate cheese from a block for smoother melting.
- Add a splash of milk before serving leftovers to bring back the creaminess.
Tasty Add-Ins (Optional)
- Crispy beef bacon or turkey bacon bits
- A pinch of cayenne for heat
- Breadcrumbs + a little melted butter for a crunchy topping
- Diced jalapeños for a kick
Comforting, simple, and deeply satisfying—this is mac & cheese the way many remember it.