Baked Beans and Vermont Mac and Cheese

Suvie is the perfect accompaniment for your favorite summer recipes. While you’re outside grilling up the main event, let Suvie prepare everything else inside. Two of our favorite sides at any New England barbeque are baked beans and mac and cheese. We love the tanginess of Vermont cheddar cheese alongside sweet and creamy baked beans. We recommend a young cheddar for this recipe to ensure a smooth texture; any cheese aged over one year may become grainy.

Baked Beans and Vermont Mac and Cheese

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6-8
  • Difficulty: 2 hours and 30 minutes
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For the Baked Beans

  • 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

For the Mac and Cheese

  • 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. 


Nutritional Information per serving (8 servings per recipe): Calories 345, Total Fat 11g, Total Carbohydrates 46g, Total Sodium 567mg, Total Protein 15g

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