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
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
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 one of the top zones of your Suvie.
In a second Suvie pan, stir together the evaporated milk, monterey jack, cheddar cheese, and dry mustard powder. Insert pan into the other upper zone of your Suvie.
Place elbow macaroni in a starch pan and insert into your Suvie. Input settings, cook now, or schedule.
My Cook > Slow Cook Settings
LOW, 2 hours
Starch 10 minutes
Remove pans from your Suvie. Stir apple cider vinegar into the baked beans and then season to taste with salt and pepper.
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 to thin.
Season with salt and pepper to taste. 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