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    Whisk Affair » Recipes » Meal Type » Main Course » Bob Evans Copycat Mac And Cheese

    Published: Sep 12, 2022 | Last Updated On: Sep 16, 2022 by Neha Mathur

    Bob Evans Copycat Mac And Cheese

    29 shares
    Jump to Recipe

    Make this Bob Evans Copycat Mac And Cheese just like the one you get at this iconic restaurant. It comes together in under 20 minutes using very few simple ingredients (vegetarian).

    Here are some more macaroni recipes that you may like – Hawaiian Macaroni Salad and Indian Style Masala Macaroni Pasta.

    Bob Evans mac and cheese served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Bob Evans Mac And Cheese
    • Pro Tips By Neha
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Make this Bob Evans Copycat Mac and Cheese at home in under 20 minutes using a few simple ingredients.

    For those who don’t know what Bob Evans is, it is an American chain of restaurants owned by based in New Albany, Ohio. 

    Bob Evans Mac and Cheese is super creamy, mild, delicious, and super addictive.

    Serve it with meatloaf, grilled chicken, fish, ribs, or coleslaw on the side.

    Ingredients

    Bob evans mac and cheese ingredients 1
    Bob evans mac and cheese ingredients 2

    Macaroni – You will need elbow macaroni to make this pasta dish.

    Cheese – To get the authentic taste, use a mix of sharp cheddar cheese and Velveeta.

    Milk – Adding whole milk will make it creamier.

    Seasonings – Flavour it with paprika, Dijon mustard, salt, and pepper.

    How To Make Bob Evans Mac And Cheese

    Cook The Macaroni

    Heat 4 cups of water in a pot over high heat.

    Once the water comes to a boil, add 1 teaspoon salt and 1 cup of elbow macaroni to the pot and stir gently.

    Cook until the paste is just cooked (Al Dente).

    Do not overcook otherwise the macaroni will get mushy.

    Make The Sauce

    While the pasta is cooking, make the sauce.

    Add 50 grams of shredded sharp cheddar cheese, 200 g of shredded Velveeta, and ½ cup of whole milk to a nonstick pan.

    Cheddar cheese, velveeta and milk added to a pan.

    Cook on low heat until the cheeses are evenly melted, stirring frequently.

    Smooth sauce made.

    Add ½ teaspoon smoked paprika, ½ teaspoon dijon mustard, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper, and stir well.

    Paprika, mustard sauce, salt and black pepper added to the pan.

    Drain the pasta and stir it into the sauce. Serve.

    Cooked pasta added to the pan.
    Ready BobEvans copycat mac and cheese.

    Pro Tips By Neha

    Instead of using pre-grated cheddar cheese, buy fresh cheese and grate it yourself. It will taste much better.

    Save some pasta water. You can thin the sauce using it if required.

    You can easily halve or double the recipe.

    Storage Suggestions

    This pasta tastes the best when served right out of the pan.

    Leftovers can be stored in an air-tight container in the refrigerator for about 3 to 5 days. Reheat in a pan or microwave until nice and hot, before serving.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this Bob Evans Copycat Mac And Cheese just like the one you get at this iconic restaurant. It comes together in under 20 minutes using very few simple ingredients (vegetarian).

    Bob Evans Copycat Mac and Cheese Recipe

    Make this Bob Evans Copycat Mac And Cheese just like the one you get at this iconic restaurant. It comes together in under 20 minutes using very few simple ingredients (vegetarian).
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 312kcal
    Author: Neha Mathur

    Ingredients 

    To Cook The Pasta

    • 1 cup elbow macaroni
    • 2 teaspoons salt

    For The Sauce

    • 50 grams sharp cheddar (shredded)
    • 200 grams Velveeta (shredded)
    • ½ cup whole milk
    • ½ teaspoon smoked paprika
    • ½ teaspoon Dijon mustard
    • ½ teaspoon salt
    • ¼ teaspoon freshly cracked black pepper
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    Instructions

    Cook The Macaroni

    • Heat 4 cups of water in a pot over high heat.
    • Once the water comes to a boil, add salt and macaroni to the pot and stir gently.
    • Cook until the paste is just cooked (Al Dente).
    • Do not overcook otherwise the macaroni will get mushy.

    Make The Sauce

    • While the pasta is cooking, make the sauce.
    • Add cheddar cheese, Velveeta, and milk to a nonstick pan.
    • Cook on low heat until the cheeses are evenly melted, stirring frequently.
    • Add paprika, mustard, salt, and black pepper, and stir well.
    • Drain the pasta and stir it into the sauce. Serve.

    Notes

    Instead of using pre-grated cheddar cheese, buy fresh cheese and grate it yourself. It will taste much better.
    Save some pasta water. You can thin the sauce using it if required.
    You can easily halve or double the recipe.

    Nutrition

    Calories: 312kcal | Carbohydrates: 34g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 2349mg | Potassium: 315mg | Fiber: 1g | Sugar: 7g | Vitamin A: 790IU | Vitamin C: 0.1mg | Calcium: 423mg | Iron: 1mg
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    More Main Course Recipes

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