Ultra-Creamy, Old-School, Classic Comfort Food

This recipe uses classic government cheese (the iconic American processed cheese blocks from food programs) to create a nostalgic, ultra-smooth, no-graininess mac & cheese.
It melts like a dream, makes a silky sauce, and tastes exactly like vintage school cafeteria mac, southern-style boxed dinners, and old kitchen recipes passed down for generations.

If you want true “throwback” creamy mac & cheese — this is it.

Ingredients

Pasta

• 1 pound elbow macaroni (or shells)

Cheese Sauce

• 2 cups government cheese, cubed or shredded
  (or substitute American cheese slices / Velveeta if needed)
• 2 cups whole milk
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon paprika (optional for color)
• ½ cup shredded sharp cheddar (optional for depth of flavor)

For Baking (Optional)

• ½ cup extra cheddar or government cheese on top
• ½ cup buttered breadcrumbs (optional)

Instructions — Long, Detailed Version

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the elbow macaroni and cook until just al dente (1 minute less than package instructions).
3. Drain and set aside — do NOT rinse (the starch helps the sauce stick).

2. Make the Roux (the Base of the Sauce)

1. In a large pot or deep skillet, melt 3 tablespoons butter over medium heat.
2. Sprinkle in 3 tablespoons flour.
3. Whisk continuously for 1–2 minutes until the mixture looks like smooth paste.
   • Do not brown it; you want a pale roux for creamy mac.

3. Add the Milk Slowly

1. Slowly pour in 2 cups of milk while whisking constantly.
2. Keep whisking until the mixture thickens slightly (about 3–4 minutes).
3. Reduce heat to low — very important so the cheese melts smoothly.

4. Add the Government Cheese

1. Add the government cheese cubes (and cheddar if using).
2. Stir constantly until fully melted and creamy.
3. Season with:
   • Salt
   • Black pepper
   • Onion powder
   • Garlic powder
   • Paprika

Taste and adjust seasoning — government cheese can vary in saltiness.

The sauce should be:

• Silky
• Velvety
• Thick enough to coat a spoon

If it’s too thick, add a splash more milk.
If it’s thin, simmer 1–2 extra minutes.

5. Combine the Pasta and Sauce

1. Add the cooked macaroni into the cheese sauce.
2. Stir gently until every noodle is coated in creamy goodness.

At this stage, you can serve it as a stovetop mac & cheese — it will be ultra-smooth and melty.

But if you want baked mac, continue below.

Optional: Bake It

1. Preheat oven to 350°F (175°C).
2. Pour mac & cheese into a greased 9×13 baking dish.
3. Top with:
   • Extra shredded cheese
   • OR buttered breadcrumbs for crunch
4. Bake for 20–25 minutes until golden and bubbly.

Let it cool for 5 minutes before serving.

Timing

• Prep: 10 minutes
• Cooking: 15 minutes
• Optional baking: 20 minutes
• Total: 25–35 minutes