In partnership withBush's® Baked Beans

Bush’s Baked Beans Mac and Cheese

published Jun 14, 2024
summer
Bush's Baked Beans Mac and Cheese Recipe

Bush's Baked Beans and creamy mac and cheese combine in a delicious summer side that's cheesy, smoky, and savory.

Serves10 to 12

Makes3 quarts

Prep5 minutes

Cook15 minutes

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Credit: Photo: Alex Lepe; Food: Brett Regot; Props: Margaret Ward

The first sign that your recipe is a winner is when a line forms before you’ve even removed the aluminum foil from the serving dish. That’s almost a guarantee when you serve this recipe. It’s a combination of two classic cookout favorites: Bush’s Baked Beans and creamy stovetop mac and cheese. Everyone will love the ooey-gooey summer side because it’s a classic with a twist: The hints of sweet and savory flavors are irresistible.

Why You’ll Love It

  • Bush’s Baked Beans mac and cheese is sure to be the first thing gone thanks to a foolproof technique for creamy stovetop mac and cheese and ultra-craveable baked beans.
  • It’s hard to get kids of any age to focus on filling up when friends and fun abound. Combining Bush’s Baked Beans and creamy stovetop mac and cheese into one delicious dish ensures that everyone will be well-fed for the festivities.
Credit: Photo: Alex Lepe; Food: Brett Regot; Props: Margaret Ward

Key Ingredients in Bush’s Baked Beans Mac and Cheese

  • Bush’s Baked Beans: Tender baked beans and their sweet, smoky sauce add flavor and fun to the noodles and cheese by pairing two family favorite dishes together.
  • Elbow macaroni: You’ll need one pound of dried elbow macaroni for this recipe.
  • Evaporated milk: This canned milk helps keep the cheese sauce smooth and creamy. Make sure to buy evaporated milk, not sweetened condensed milk, as these are two very different products.
  • Cheddar cheese: Shred sharp cheddar cheese from a block on the large holes of a box grater rather than using pre-shredded cheese for the creamiest, cheesiest sauce.
Credit: Photo: Alex Lepe; Food: Brett Regot; Props: Margaret Ward

Why Bush’s Baked Beans?

You never knew what your mac and cheese was missing until you tried it with the iconic flavor of Bush’s Baked Beans. The slow-simmered beans are cooked in a rich sauce seasoned with a mix of signature spices. The result is perfectly tender beans that pair nicely with al dente elbow macaroni and a sauce that adds richness and depth of flavor.

Credit: Photo: Alex Lepe; Food: Brett Regot; Props: Margaret Ward

How to Make Bush’s Baked Beans Mac and Cheese

  1. Cook the macaroni. Add a generous amount of salt to the cooking water to season the pasta as it cooks.
  2. Make the cheese sauce. Make a slurry with all-purpose flour and a few ounces of evaporated milk to prevent lumps, then pour into a pot with the rest of the simmering evaporated milk. Whisk in shredded cheddar cheese and seasonings, then finish with the baked beans, reserving some baked beans for garnish. The sauce from the baked beans helps to add a rich and creamy consistency to the cheese sauce.
  3. Add the macaroni. Fold the cooked macaroni into the cheese and baked bean mixture.
  4. Finish with baked beans. Add the reserved baked beans to the top of the dish and dig in.

Bush's Baked Beans Mac and Cheese Recipe

Bush's Baked Beans and creamy mac and cheese combine in a delicious summer side that's cheesy, smoky, and savory.

Prep time 5 minutes

Cook time 15 minutes

Makes 3 quarts

Serves 10 to 12

Nutritional Info

Ingredients

  • 1 pound

    dried elbow macaroni

  • 1 pound

    sharp cheddar cheese, preferably yellow

  • 2 (12-ounce) cans

    evaporated milk, divided

  • 3 tablespoons

    all-purpose flour

  • 1 (28-ounce) can

    Bush's Baked Beans, divided

  • 1 teaspoon

    Dijon mustard or dry mustard powder

  • 1 teaspoon

    kosher salt, plus more for the pasta water

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

Instructions

  1. Bring a large pot of heavily salted water to a boil. Add 1 pound dried elbow macaroni and cook according to package directions until al dente. Meanwhile, grate 1 pound sharp cheddar cheese on the large holes of a box grater (about 4 cups). Remove 1/2 cup beans from 1 (28-ounce) can Bush's Baked Beans and set aside for serving.

  2. Drain the macaroni. Place about half of 1 (12-ounce) can evaporated milk and 3 tablespoons all-purpose flour in a small bowl and whisk until smooth. Place the remaining 1 1/2 cans evaporated milk into the now-empty pot. Cook over medium heat just until it begins to steam, 1 to 2 minutes. Add the milk-and-flour mixture and continue whisking until just starting to bubble, 2 to 3 minutes.

  3. Add the cheese a handful at a time, whisking between each, until the cheese is melted and the mixture is smooth. Add the macaroni, remaining baked beans, 1 teaspoon Dijon mustard or dry mustard powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine and cook until heated through, 2 to 3 minutes. Taste and season with more kosher salt and black pepper as needed. Transfer to a serving bowl and top with 1/2 cup reserved baked beans.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.