Ingredients
1 tsp fine sea or kosher salt
2 tbsp butter
4 cups elbow pasta
2 tbsp olive oil
½ medium sweet onion, finely diced
1 stalk celery, finely diced
¼ red bell pepper, finely diced
1 ½ cups evaporated milk
5 cups shredded marbled cheddar cheese, divided
½ cup 35% whipping cream
4 eggs, lightly beaten
2 tbsp seasoned salt
2 tsp fresh thyme leaves
1 tbsp Caribbean hot sauce (optional)
1 cup sour cream
2 cups prepared Ontario Navy Baked Beans (*see recipe for Smoked Pork & Beans with Brown Sugar)
1 tsp smoked paprika
Salt and pepper to taste
Method
1. Preheat oven to 400˚F (190˚C).
2. Fill a 3-quart (3 L) pot halfway filled with water, add salt, butter, and bring to a boil, add pasta, cook for 11-12 minutes or until al dente. Drain pasta in a colander, transfer to a bowl, set aside.
3. Heat a large oven-proof skillet with oil over medium heat, add onion, celery, and bell pepper, cook for 3 minutes, transfer to the bowl with the pasta.
4. Add evaporated milk, 3 cups of the marbled cheddar, a cup at a time while mixing. Add the cream and eggs, mix well without breaking the pasta.
5. Add seasoned salt, thyme, hot sauce, sour cream, and mix.
6. Fold in the baked beans, transfer mixture to the large skillet, top with remaining cheese, sprinkle with paprika. Transfer to the oven and bake for about 25-30 minutes until cheese melts with crispy edges. Remove from the oven, let set for 10 minutes and serve at once.
