Bob Evans Country Sausage Mac and Cheese

I love Bob Evans Sausage, and when I found this recipe, I knew I had to try it!

Bob Evans Country Sausage Mac and Cheese

1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan cheese


Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.

Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.

Recipe © Bob Evans

Sweet Potato Souffle

This is yummy at holiday time, but tastes great anytime!

Sweet Potato Souffle

2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.

Next, in a small bowl, mix:

1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter

Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.