Bob Evans-Style Mac and Cheese (Copycat)
Recipe by Audrey Wood at Two Pink Peonies.
Ingredients
- 4 cups cooked elbow macaroni
- 1/2 cup shredded mild or medium cheddar
- 16 oz Velveeta
- 1 cup whole milk
- 3/4 teaspoon paprika
- 1 teaspoon dry mustard
- Salt and pepper, to taste
Steps
- Cook the macaroni according to the package and drain.
- Cut the Velveeta into small cubes.
- Spray a large pot with nonstick spray. Add the Velveeta, cheddar, and milk.
- Cook over low heat, stirring, until it's all melted and smooth.
- Stir in the paprika, dry mustard, salt, and pepper.
- Stir in the pasta and serve.
Notes
This is a homemade copycat-style recipe. It isn't affiliated with Bob Evans.
Some cheeses are made with animal rennet. Check the labels if you eat strictly vegetarian.
Original recipe: Copycat Bob Evans Mac and Cheese, Two Pink Peonies. Steps rewritten in my own words.