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.
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About Bob Evans Mac And Cheese
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. They have mac and cheese on their menu that is super creamy, mild, delicious, and super addictive.
They also sell their products in tubs in the refrigerator section of many grocery stores.
After many trials at home, I came up with a recipe that is very close to Bob Evans Mac and Cheese. It is super easy to make and comes together in no time using very few simple ingredients. It is much more economical to make at home too.
Serve it with meatloaf, grilled chicken, fish, ribs, or coleslaw on the side.
This recipe is vegetarian and can be easily halved, doubled, or tripled.
Ingredients
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 1.8 oz (50 g) of shredded sharp cheddar cheese, 7 oz (200 g) of shredded Velveeta, and ½ cup of whole milk to a nonstick pan.
Cook on low heat until the cheeses are evenly melted, stirring frequently.
Add ½ teaspoon smoked paprika, ½ teaspoon dijon mustard, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper, and stir well.
Drain the pasta and stir it into the sauce.
Tip – Add some milk if the pasta looks thick.
Check for salt and pepper and add more if needed.
Serve.
Pro Tips By Neha
Instead of using pre-grated cheddar cheese, buy fresh cheese and grate it yourself. It will taste much better.
You can add veggies or the protein of your choice to this recipe.
To make the pasta spicier, add some red pepper flakes or hot sauce.
Serving Suggestions
Serve it on its own or with some salad, garlic bread, or soup.
Make sure to heat it well just before serving.
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
Bob Evans Copycat Mac and Cheese Recipe
Ingredients
To Cook The Pasta
- 1 cup elbow macaroni
- 2 teaspoons salt
For The Sauce
- 1.8 ounce sharp cheddar (50 g, shredded)
- 7 ounce Velveeta (200 g, shredded)
- ½ cup whole milk
- ½ teaspoon smoked paprika
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
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.
- Tip – Add some milk if the pasta looks thick.
- Check for salt and pepper and add more if needed. Serve.
Did you make this recipe? Let me know!