Are you craving that comforting, creamy, cheesy goodness of Bob Evans macaroni and cheese? Forget the drive-through – we’re bringing that irresistible flavor home with this easy-to-follow recipe! This homemade version captures all the deliciousness of the restaurant favorite, but with the added satisfaction of knowing exactly what’s going into your meal. Get ready for a quick dinner idea that's both healthy and incredibly delicious, perfect for a weeknight treat or a cozy weekend supper.
Ingredients:
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk (whole milk recommended for extra creaminess)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (for a hint of smoky flavor – optional)
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Colby cheese
- 1/2 cup shredded Monterey Jack cheese (for a milder, creamy touch)
- 1/4 cup bread crumbs (panko recommended for extra crispiness)
- 2 tablespoons melted butter (for topping)
Instructions:
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Cook the macaroni: Boil the macaroni according to package directions until al dente. Drain and set aside. Don't overcook; you want it to hold its shape when mixed with the cheese sauce.
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Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth, creating a roux. Cook for 1-2 minutes, stirring constantly, to cook out the flour taste.
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Gradually add milk: Slowly whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens. This takes patience, but it's crucial for a smooth and creamy mac and cheese.
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Season and stir in cheese: Stir in the salt, pepper, and paprika (if using). Reduce heat to low and gradually add the shredded cheddar, Colby, and Monterey Jack cheeses, stirring until melted and smooth. The key here is low and slow to prevent scorching.
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Combine macaroni and cheese sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat evenly.
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Bake (optional): For extra bubbly goodness, transfer the macaroni and cheese to a greased 9x13 inch baking dish. Top with bread crumbs and drizzle with melted butter. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly. This step adds a delightful crunchy texture.
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Serve and enjoy: Serve immediately. This delicious homemade macaroni and cheese is best enjoyed fresh from the stove or oven!
Cooking Tips for Perfect Mac & Cheese:
- Use good quality cheese: The flavor of your mac and cheese heavily depends on the cheese you use. Don't skimp!
- Don't overcook the pasta: Al dente pasta holds its shape better in the cheese sauce.
- Low and slow is key: Take your time making the cheese sauce to avoid lumps and burning.
- Taste and adjust seasonings: Adjust the salt and pepper to your preference.
Variations:
- Spicy Mac & Cheese: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce.
- Bacon Mac & Cheese: Crumble cooked bacon and add it to the cheese sauce before adding the pasta.
- Vegetable Mac & Cheese: Add cooked broccoli, cauliflower, or peas to the macaroni and cheese for a healthier twist.
Nutritional Information (per serving, approximate, without baking):
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 15-20g
- Carbohydrates: 30-35g
This Bob Evans inspired macaroni and cheese recipe is a guaranteed crowd-pleaser. It’s a simple yet delicious dish perfect for any occasion. Enjoy the easy cooking process and the delightful taste of a restaurant-quality meal made right in your kitchen!