Bob Evans Mac and Cheese Recipe for a Creamy Copycat Dish
Source: www.bobevansgrocery.com | Bob Evans Macaroni & Cheese Bob Evans Farms
Equipment
- The preparation of this macaroni and cheese recipe requires the following essential kitchen tools:
- Large Pot: For boiling the macaroni.
- Saucepan: For preparing the cheese sauce.
- Whisk: Essential for smooth sauce preparation.
- 9x13 inch Baking Dish: For baking the macaroni and cheese.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Grater: For shredding cheese (if not using pre-shredded).
- Mixing Spoons or Spatulas: For combining ingredients.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups (16 ounces) shredded cheddar cheese, divided
- 1 cup shredded Gruyere cheese (optional)
- 1/2 cup bread crumbs (optional topping)
- 2 tablespoons melted butter (optional topping)
Instructions
- Step 1: Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. It is important not to overcook the macaroni, as it will continue to cook in the oven.
- Step 2: Prepare the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk until smooth and free of lumps. Continue to cook, stirring constantly, until the sauce thickens slightly, about 5-7 minutes.
- Step 3: Add the Cheese: Remove the saucepan from the heat. Stir in the salt, pepper, and 3 cups of the shredded cheddar cheese (reserve 1 cup for topping) and the Gruyere cheese, if using. Stir until the cheese is melted and the sauce is smooth and creamy.
- Step 4: Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir until evenly coated. Ensure the macaroni is thoroughly mixed with the sauce.
- Step 5: Transfer to Baking Dish: Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. Spread evenly.
- Step 6: Add Topping (Optional): In a small bowl, combine the remaining 1 cup of shredded cheddar cheese with the bread crumbs (if using) and melted butter. Sprinkle evenly over the macaroni and cheese.
- Step 7: Bake: Bake in a preheated oven at 350F (175C) for 20-25 minutes, or until golden brown and bubbly. The topping should be nicely browned and the cheese melted.
- Step 8: Cool and Serve: Remove from the oven and let cool for a few minutes before serving. This allows the cheese sauce to set slightly, preventing it from being too runny. Optional Tips: For a richer flavor, use a combination of sharp cheddar and mild cheddar cheese. To add a bit of spice, add a pinch of cayenne pepper to the cheese sauce. For a crispier topping, broil for the last 1-2 minutes of baking, watching carefully to prevent burning.
Notes
Variations
This macaroni and cheese recipe offers ample opportunity for customization to suit various tastes and dietary needs:
- Ingredient Swaps: Different cheese combinations, such as Monterey Jack, Pepper Jack, or Gruyere, can be used to alter the flavor profile. For a richer taste, cream cheese or mascarpone can be added to the sauce. Vegetable additions like broccoli florets, peas, or spinach can enhance the nutritional content.
- Regional Twists: A Southwestern variation can be achieved by adding diced green chilies and a touch of cumin to the cheese sauce. An Italian-inspired version can incorporate sun-dried tomatoes, pesto, and mozzarella cheese.
- Dietary Adjustments: For a gluten-free option, use gluten-free macaroni and a gluten-free flour blend for the roux. To create a lighter version, use skim milk and reduce the amount of cheese. Vegan variations can be achieved using plant-based cheeses and milk alternatives.
Serving Suggestions
Macaroni and cheese is a versatile dish suitable for various occasions:
- It can be served as a hearty side dish alongside grilled meats, roasted vegetables, or salads.
- It makes a satisfying main course, particularly when supplemented with protein additions like shredded chicken, pulled pork, or crumbled bacon.
- The dish is a popular choice for potlucks, holiday gatherings, and casual weeknight dinners.
- Smaller portions can be served as appetizers or snacks.
Storage Tips
Proper storage is crucial for preserving the freshness and quality of this dish:
- Leftover macaroni and cheese should be cooled completely before refrigerating.
- Store in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, bake in a preheated oven at 350F (175C) until heated through, or microwave in intervals, stirring occasionally. Adding a splash of milk can help restore creaminess.
- Freezing is possible, but the texture may change slightly upon thawing. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
- Question 1: Can I use pre-shredded cheese?
While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly as freshly shredded cheese. Freshly shredded cheese is generally recommended for optimal sauce consistency. - Question 2: What can I do if my cheese sauce is too thick?
Gradually whisk in a small amount of milk or cream until the desired consistency is reached. - Question 3: Can I prepare this dish ahead of time?
Yes, the macaroni and cheese can be assembled ahead of time and stored in the refrigerator unbaked for up to 24 hours. Add the topping just before baking. - Question 4: What is the best cheese for making mac and cheese?
Sharp cheddar is a good choice due to its distinctive flavor. However, feel free to mix with other kinds of cheese, such as Gruyere, Monterey Jack, or Colby, to create a more distinct and interesting flavor profile.