/ck/ - Food & Cooking

>>15142201
The reason Americans got the stereotype of not being able to make actual cheese and that all we have is kraft singles comes from government programs in the 1970s-80s. Before we figured out food stamps, the government would just straight up send people food. One of these was government cheese which was basically the equivalent of kraft singles but in a giant brick and was much firmer. For whatever reason, whatever our poorest eat becomes what foreigners think everyone here eats, it's like thinking that all chinese people eat dog.

>>13066723


US Governement cheese of course.

You'll Need

1/2 lb Government Cheese

2 Cups elbow macaroni, cooked

1/2 Cup cheddar cheese

1/4 Cup butter

1/4 Cup flour

1 Cup milk

6 RITZ crackers, crushed
Heat oven to 350°F.

Melt butter in medium saucepan on medium heat. Whisk in flour, cook 2 min., stirring constantly. Gradually stir in milk, cook until mixture boils and thickens, stirring constantly. Add Government Cheese, cook 3 min., stirring frequently. Stir in macaroni.

Spoon into 2-qt. casserole sprayed with cooking spray, sprinkle with Cheddar. Melt remaining butter, toss with cracker crumbs. Sprinkle over casserole.

Bake until heated through.

Eurocucks will never know this feel.

>The arrival of government cheese was a celebratory event in our home. It signaled additional food for the following week. It meant that our bologna and catsup on Wonder bread sandwiches might be garnished with a wedge of cheese for a few days. It meant that dishes like American chop suey and chili would be making appearances on the dinner table.

>I learned to love government cheese because it signaled the possibility of a full belly, at least for a few days.

>Government cheese was also the only cheese that I knew for much of my childhood. It was the archetype of cheese for me. The Platonic ideal. When I was little, I thought that all cheese began as government cheese. As a result, I came to believe that the individually-wrapped Kraft singles that I saw advertised on television was the finest of all cheeses because it was the polar opposite of government cheese. Instead of an uncut block, Kraft singles were sliced and stored in their own cellophane shells.

>I couldn’t begin to imagine how much that kind of packaging must have cost.

>Government cheese spoiled me. It taught me to value cheese based upon size and the quantity of packaging.

>That 18$ French cheese plate that my wife and friends ordered had none of these qualities.

https://thecookscook.com/features/at-home-with-matthew-dicks-government-cheese/

Did you get this month your government issue cheese ?

What does government cheese taste like?

Wha