Government Cheese Mac

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Nutritional Information

Per serving (approximate values):

Calories: 520

Protein: 25g

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Carbohydrates: 45g

Fat: 28g

Fiber: 2g

Sodium: 850mg

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Ingredients

1 pound elbow macaroni

1/2 cup (1 stick) unsalted butter or margarine

1/2 cup all-purpose flour

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4 cups whole milk, warmed

1 pound Government Cheese, block, cut into

1/2-inch cubes or shredded

1 teaspoon salt

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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

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1Bring 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.

2While 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.

3Once 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.

4Gradually 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.

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5Reduce 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.

6Stir in the salt, black pepper, mustard powder (if using), and cayenne pepper (if using). Taste and adjust seasonings as needed.

7Add the drained cooked macaroni to the cheese sauce. Stir gently until all the pasta is thoroughly coated with the creamy cheese sauce.