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Bob Evans-Inspired Refrigerated Mac
Melissa Hart

Bob Evans-Inspired Refrigerated Mac

Very tender elbows and a mild orange American-cheddar sauce distinguish this Bob Evans-inspired refrigerated side. Evaporated milk keeps it stable through cooling and reheating, while no baked top interrupts the uniform texture. The sauce is slightly loose when hot because it tightens as the pan stands.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tbsp unsalted butter
  • 2 cans 12 oz each evaporated milk
  • 10 oz American cheese chopped
  • 8 oz mild cheddar shredded
  • 1 tsp kosher salt
  • 1/4 tsp paprika
  • 1/4 tsp white pepper

Method
 

  1. Boil macaroni until fully tender, reserve 1 cup pasta water and drain.
  2. Melt butter over low heat and add evaporated milk, heating until steaming without boiling.
  3. Add American cheese a handful at a time and stir until perfectly smooth.
  4. Remove from heat and melt in cheddar, salt, paprika and white pepper.
  5. Fold in macaroni and enough pasta water to make a loose creamy sauce.