Rich Baked Beans Mac and Cheese

Comfort food has always been my weakness. I’m the type of person who gets excited about leftovers because it means I can create something new and hearty. But sometimes I want that cozy feeling without spending hours in the kitchen. That’s when I start combining my favorite comfort foods into one dish.

That’s how this baked beans mac and cheese came to life. I had leftover mac and cheese from Sunday dinner and a can of baked beans sitting in my pantry. Instead of eating them separately, I decided to mix them together and see what happened. The result was this warm, filling dish that my kids actually cheered for.

Want something that tastes like a summer cookout but works for a weeknight dinner? This is it. It’s got all the flavors you love without firing up the grill or making multiple side dishes.

What Kind of Cheddar Cheese Should I Use?

Sharp cheddar is really the way to go for this recipe since it gives you that bold, tangy flavor that stands up well against the sweetness of the baked beans. You can use either white or yellow sharp cheddar, though yellow will give you that classic mac and cheese color most people expect. If you can only find mild or medium cheddar, that’ll work too, but you might want to add a little extra to boost the cheese flavor. For the best melting results, buy a block of cheese and grate it yourself rather than using pre-shredded – the anti-caking agents in bagged cheese can make your sauce less smooth.

Options for Substitutions

This comfort food mashup is pretty forgiving when it comes to swaps:

• Elbow macaroni: Any short pasta works great here – try shells, rotini, or penne. They all hold onto that cheesy sauce nicely. Just stick to the same cooking time on the package.
• Sharp cheddar cheese: You can mix things up with a combo of cheeses like mild cheddar, Monterey Jack, or even add some cream cheese for extra creaminess. Just keep the total amount at 1 pound.
• Evaporated milk: Regular whole milk works fine, but you might need to simmer it a bit longer to get the same thick consistency. Heavy cream also works but will make it richer.
• Bush’s Baked Beans: Any brand of baked beans will do the trick. You can even use different flavors like maple or bacon baked beans to switch up the taste.
• Dijon mustard: Regular yellow mustard works just fine, or you can skip it entirely if mustard isn’t your thing. It just adds a little tangy kick to balance the richness.
• All-purpose flour: If you’re out of flour, you can skip it and just cook the sauce a bit longer to thicken, or use 1½ tablespoons of cornstarch mixed with a little cold milk.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked beans mac and cheese is overcooking the pasta – since it will continue cooking in the oven, undercook your elbow macaroni by about 2 minutes from the package directions to prevent mushy noodles.

Another common error is adding all the cheese at once, which can cause it to seize up and become grainy, so gradually stir in your sharp cheddar off the heat and mix until smooth before combining with the other ingredients.

Don’t dump all the baked beans in at once either – reserve about half a cup to layer on top for better distribution and visual appeal throughout the casserole.

Finally, resist the urge to skip the resting time after baking, as letting it sit for 10-15 minutes allows the sauce to thicken properly and makes serving much cleaner.

What to Serve With Baked Bean Mac and Cheese?

This hearty dish is pretty filling on its own, but I love serving it alongside some smoky barbecue favorites to really lean into those comfort food vibes. Grilled or smoked meats like pulled pork, brisket, or even some simple grilled chicken work perfectly with the rich, cheesy flavors. A crisp coleslaw or tangy pickles help cut through all that creamy goodness and add a nice refreshing contrast. For something lighter, try a simple green salad with a vinaigrette dressing, or even some cornbread on the side for extra indulgence.

Storage Instructions

Refrigerate: This hearty mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get even better after a day or two as everything melds together. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can definitely freeze portions of this comfort food for up to 3 months in freezer-safe containers. Just know that the texture might be slightly different when thawed, but it’s still delicious. I recommend freezing it in family-sized portions so you can thaw exactly what you need.

Reheat: Warm it up in the microwave with a splash of milk to help bring back that creamy texture, stirring every 30 seconds. You can also reheat it in the oven at 350°F covered with foil until heated through. Sometimes I add a little extra cheese on top when reheating for that fresh-baked taste.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3850-4100
• Protein: 145-165 g
• Fat: 115-130 g
• Carbohydrates: 495-525 g

Ingredients

For the pasta:

• Kosher salt (for boiling water)
• 1 lb elbow macaroni

For the cheese sauce:

• 1 lb sharp yellow cheddar cheese (freshly shredded for best melt)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp dijon mustard (adds a subtle tang and enhances cheese flavor)
• 2 cans evaporated milk, divided

For the bean layer:

• 1 can (28 oz) Bush’s baked beans, divided

Step 1: Cook the Macaroni and Prepare the Cheese and Beans

• 1 lb dry elbow macaroni
• kosher salt, for boiling water
• 1 lb sharp yellow cheddar cheese
• 1 can (28 oz) Bush’s Baked Beans, divided

Bring a large pot of heavily salted water to a boil.

Add the dry elbow macaroni and cook according to the package directions until al dente.

Meanwhile, grate the sharp cheddar cheese on the large holes of a box grater (should yield about 4 cups).

Remove 1/2 cup of baked beans from the can and set aside for serving.

Step 2: Prepare the Milk and Flour Mixture

• 1/2 can (6 oz) evaporated milk
• 3 tbsp all-purpose flour

Drain the cooked macaroni and set aside.

In a small bowl, whisk together about half of one can of evaporated milk and the all-purpose flour until the mixture is smooth and lump-free.

This step creates a slurry that will help thicken the cheese sauce later.

Step 3: Warm the Evaporated Milk

• 1 1/2 cans (18 oz) evaporated milk

Place the remaining 1 1/2 cans of evaporated milk into the now-empty pot.

Set the pot over medium heat and cook just until the milk begins to steam, which should take about 1 to 2 minutes.

Step 4: Thicken the Milk Mixture

• milk-and-flour mixture from Step 2

Whisk the milk-and-flour mixture from Step 2 into the warm evaporated milk on the stove.

Stir continuously until the mixture just starts to bubble, about 2 to 3 minutes.

This cooks out the raw flour taste and begins the process of thickening the sauce.

Step 5: Melt the Cheese into the Sauce

• grated sharp cheddar cheese from Step 1

Add the grated cheese by the handful, whisking constantly between each addition until all the cheese is melted and the sauce is smooth and creamy.

This helps ensure a silky texture for the cheese sauce.

I like to stir slowly and patiently here for the best melt.

Step 6: Combine Pasta, Beans, and Seasonings

• cooked macaroni from Step 1
• remaining baked beans from Step 1
• 1 tsp Dijon mustard or dry mustard powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Add the cooked macaroni, the remaining canned baked beans (excluding the reserved 1/2 cup), Dijon mustard or dry mustard powder, kosher salt, and ground black pepper to the cheese sauce.

Stir everything together until the mixture is evenly combined.

Step 7: Heat Through and Serve with Reserved Beans

• reserved 1/2 cup baked beans from Step 1

Continue to cook the mac and cheese mixture over medium heat until heated through, about 2 to 3 minutes.

Taste and adjust the seasoning with additional kosher salt and black pepper if needed.

Transfer the mac and cheese to a serving bowl and top with the reserved 1/2 cup of baked beans.

I love the little extra sweetness and texture the baked beans add on top.