Recreate the classic Bob Evans Macaroni and Cheese dish with the help of this easy-to-follow recipe. Because while we all love the practical microwavable version, there are certainly more ways to make it even better. And not to worry, because, in as quick as 30 minutes, you’ll get to enjoy this Bob Evans mac and cheese dish in all its cheesy glory! It’s perfect with a serving of this Philly cheesesteak meatloaf or this Thai coleslaw recipe. There are many sides for mac and cheese, you won’t run out of recipes to choose from.
What’s in Our Bob Evans Cheesy Stove-Top Macaroni?
We made sure that this version was able to match the signature flavor of Bob Evans Macaroni and Cheese. So if you’re looking for the taste of creamy cheese and pasta, this dish is definitely up your alley! The cheesy goodness of melted cheddar will surely keep cheese lovers hooked.
Apart from cheese, here are the other ingredients we used in making this homemade Bob Evans mac and cheese:
- Cheddar Cheese – This brings the authentic, cheesy Bob Evans taste to this dish. You won’t have to settle for inauthentic cheese when making your dishes once you’ve tried this!
- Whole Milk – Using whole milk will make your mac and cheese even more creamier.
- All-Purpose Flour – This will thicken the cheese sauce, but be sure to mix it well with the cheese and milk.
- Elbow Macaroni – Elbow macaroni is perfect for this recipe as it doesn’t absorb as much liquid as other types of pasta.
- Seasonings – Add some salt and pepper to flavor the dish, and adjust according to taste.
- Parsley – Top off you Bob Evans mac and cheese with some parsley for garnishing.
Tips for Making Bob Evans Mac and Cheese
Although it’s fairly easy to make this Bob Evans-inspired mac and cheese, there are more ways to make your experience even more effortless. Follow these tips to make your best cheesy macaroni yet:
- Make your sauce lump-free by following these steps: The first thing to do is to warm the milk before adding it to the roux so that you won’t find any lumps in the mixture. After that, simmer the sauce while stirring to prevent it from sticking to the bottom of the pan. This will give your Bob Evans mac and cheese a satisfying, silly-smooth texture!
- Melt the cheese in portions to ensure even cooking. Once the milk mixture is thick enough, it’s time to add the cheese. Besides cooking it in low-heat first, adding grated cheese in portions will make the mixture much easier to control so it cooks evenly.
- Thicken the sauce with pasta water! Reserve a cup or two of the salted pasta water and mix it with the sauce. All experienced foodies swear by this often-overlooked technique, simply because the starchy water is key to a thicker and much more flavorful base. It also helps the sauce cling to the noodles better! The macaroni will be perfectly coated with the sauce each time you make it.
How To Make Bob Evans Cheesy Stove-Top Macaroni
This copycat Bob Evans mac and cheese dish is made extra cheesy and creamy with whole milk and shredded cheese! It’s a sure winner for children and the kids at heart.
Ingredients
- 1 lb elbow macaroni
- 2 cups whole milk
- 2 tbsp all-purpose flour
- 3 cups shredded cheddar cheese
- salt & ground black pepper, to taste
- parsley, optional
Instructions
- Bring a large pot of water to a boil. Toss the dried macaroni noodles in the pot, and add salt. Cook the pasta in salted boiling water according to package directions. Drain the liquid and discard, then set aside the cooked pasta.
- Warm 1½ cups of milk in a saucepan over medium heat.
- In a separate bowl, mix in the remaining ½ cup of milk with the flour until there are no lumps.
- When you see steam rising from the warmed milk, pour in the milk-and-flour mixture.
- Mix gently for about 3 to 4 minutes until the mixture thickens.
- Reduce the heat and add the cheese to the mixture. Continue stirring the mixture until all the cheese has melted and the sauce becomes creamy.
- Season to taste with salt & ground black pepper. Adjust accordingly.
- Place the cooked macaroni in a small bowl, and top with cheese sauce and parsley. Serve warm and enjoy!
Nutrition
- Sugar: 9g
- :
- Calcium: 774mg
- Calories: 853kcal
- Carbohydrates: 95g
- Cholesterol: 99mg
- Fat: 34g
- Fiber: 4g
- Iron: 2mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 505mg
- Protein: 39g
- Saturated Fat: 19g
- Sodium: 608mg
- Vitamin A: 1047IU
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Frequently Asked Questions
What kind of cheese is in Bob Evans mac and cheese?
Bob Evans mac and cheese is made with real cheddar cheese, and that’s why we also used it in this copycat recipe. This ingredient will definitely help you achieve the signature flavor of the restaurant’s dish from scratch. But if you’re up to it, you can also experiment with whatever type of cheese is available to you. Some of the best cheeses to consider are parmesan and gruyere. You’re always free to experiment with what works best for you, although cheddar cheese is definitely the best choice for recreating the famous Bob Evans mac and cheese.
Can you refrigerate mac and cheese?
Yes, you can! This homemade mac and cheese can last up to 3 to 5 days in the refrigerator if stored properly in an airtight container. And although we don’t really recommend freezing your homemade Bob Evans mac and cheese, you may also do so if you’re in a pinch. It’ll stay good for up to 3 months. But do keep in mind that the texture of the pasta would most likely not stay the same. For the best result, make sure to transfer your leftovers to your best freezer containers before putting it in the freezer.
Conclusion
It’s easy to recreate the iconic Bob Evans mac and cheese from scratch! Smothered with milk and gooey melted cheddar, this macaroni dish is surely so full of cheesy goodness that you won’t be able to resist. Great for an effortless yet satisfying lunch or dinner, this macaroni and cheese is the perfect dish for all the cheese and pasta lovers out there!Have your own special recipe to share? Submit Your Recipe Today!
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