Bob Evans Mac and Cheese Recipe
Make this Bob Evans 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.
Servings: 4 people
Ingredients
To Cook The Pasta
- 1 cup elbow macaroni
- 2 teaspoons salt
For The Sauce
- 1.8 ounces sharp cheddar 50 g, shredded
- 7 ounces 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.
Video
Notes
Instead of using pre-grated cheddar cheese, buy fresh cheese and grate it yourself. It will taste much better.
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
