Name: Baked Beans and Vermont Mac and Cheese
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 7 servings
Cuisine: American
Ingredients: 2 (15 oz) cans navy beans; ¼ cup molasses; ¼ cup brown sugar; ½ tsp onion powder; 1 tbsp Dijon mustard or 1 tsp dry mustard powder; 2 tsp apple cider vinegar; 6 ounces elbow macaroni; 8 oz evaporated milk, plus extra; 3 oz Monterey jack cheese, shredded; 3 oz Vermont cheddar cheese, shredded; ½ tsp dry mustard powder

1

Drain and rinse one can of navy beans. In a Suvie pan, stir together both cans of navy beans, molasses, dark brown sugar, onion powder, mustard, and ½ tsp salt. Insert pan into the bottom zone of Suvie.

2

In a second Suvie pan, stir together evaporated milk, Monterey jack, cheddar cheese, and dry mustard powder. Insert pan into the top zone of Suvie. Input settings, cook now, or schedule. Suvie Cook Settings: Bottom Zone: Slow Cook on Low for 2 hours

3

Place 6 oz macaroni in the Suvie starch strainer set within the Suvie pasta pot (green handles). Place lid on pot and place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hotplate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Pasta, 3 cups, 10 minutes

4

Remove pans from your Suvie. Stir apple cider vinegar into the baked beans and then season to taste with salt and pepper.

5

Whisk cheese sauce to reincorporate and then stir in the elbow macaroni. If the cheese sauce seems thick, whisk in one or two tablespoons of evaporated milk or hot water to thin. Season to taste with salt and pepper.

6

Transfer to serving bowls.

Baked Beans and Vermont Mac and Cheese

Ingredients

11 Ingredients

Instructions

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