Baked Beans and Vermont Mac and Cheese | CookOS

Baked Beans and Vermont Mac and Cheese

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

This recipe combines smoky, molasses-sweetened baked beans with creamy Vermont cheddar mac and cheese, delivering two iconic New England barbecue sides in one meal. The tangy cheddar and evaporated milk base balance the beans' deep sweetness for complete backyard grilling flavor.

🌍American 🥗Vegetarian 🏷️Family-friendly 🏷️Sides 🏷️Slow cook Suvie

About·Privacy·Terms

🏷️

🏷️Vermont

Total

2h 40m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

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

11 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

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.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the elbow macaroni lightly before adding liquid—it absorbs creaminess better and adds subtle depth.
Don't skip the apple cider vinegar in the baked beans; it cuts the molasses richness and adds authentic New England tang.
For deeper bean flavor, soak canned beans in fresh water for 30 minutes before mixing with sauce to reduce saltiness and improve texture.
Stir the mac and cheese gently after adding cheese to avoid overworking the sauce; lumps can form with aggressive stirring.

Substitutions

Vermont cheddar → aged sharp cheddar or extra-sharp white cheddar (maintains tang and sharpness)
Molasses → honey or maple syrup (lighter sweetness; use ⅓ cup for equivalent flavor)
Dijon mustard → yellow mustard (milder; use 1½ tsp if using powder)
Monterey jack → mild cheddar or Gouda (reduces sweetness if preferred)

Storage & make-ahead

Store both sides separately in airtight containers for up to 3 days. Reheat beans in a covered pot over low heat with a splash of water; warm mac and cheese gently in the oven at 325°F with extra evaporated milk to restore creaminess.

Common Questions

Can I make these sides ahead for a barbecue?

Yes. Bake the beans up to 2 days ahead and reheat gently. Prepare the mac and cheese on the day of—it's best served fresh but can be made 4 hours ahead and reheated low-and-slow with a splash of milk.

What type of beans work best for baked beans?

Navy beans are traditional and absorb flavors well. Pinto or great northern beans are good substitutes; avoid soft varieties like black beans that break down too quickly.

Can I use fresh cheddar instead of Vermont cheddar?

Yes, but Vermont cheddar has sharper tanginess. Use an aged sharp cheddar for closest flavor. Avoid pre-shredded cheese—shred your own to prevent clumping in the creamy sauce.

How do I prevent the mac and cheese from becoming grainy?

Use evaporated milk as directed and avoid high heat. Add cheese off-heat after removing from the stove, stirring gently until melted. Overcooking curdles the sauce.