Bush’s Baked Beans Mac and Cheese
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
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.
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.
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.
How to Make Bush’s Baked Beans Mac and Cheese
- Cook the macaroni. Add a generous amount of salt to the cooking water to season the pasta as it cooks.
- 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.
- Add the macaroni. Fold the cooked macaroni into the cheese and baked bean mixture.
- 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
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.
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.
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.