Green bean mac ’n’ cheese

Runner and green beans make a delicious addition to a comforting pasta bake – top with pumpkin seeds for added crunch

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 611
  • fat 26g
  • saturates 10g
  • carbs 64g
  • sugars 9g
  • fibre 5g
  • protein 28g
  • salt 0.9g

Ingredients

  • 2 tbsp rapeseed oil
  • 3 tbsp wholemeal flour
  • 500ml milk
  • 1 tsp ground nutmeg
  • 350g macaroni (or other pasta tubes)
  • 185g pack sliced runner beans
  • 220g pack fine green beans
  • 140g mature cheddar, half chopped, half grated
  • 25g pumpkin seeds
  • peppery salad (such as rocket & watercress), to serve (optional)
MPU 2

Method

  1. Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.

  2. Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.

  3. Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a peppery salad, if you like.

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