Green Bean Macaroni & Cheese
2 tbsp olive oil
3 tbsp wholemeal plain flour
500ml milk of choice (I used full fat cow’s)
1 tsp ground nutmeg
350g macaroni (or other pasta tubes)
400g green beans, chopped into 5cm lengths
140g sharp cheddar, half chopped, half grated
25g pumpkin seeds (pepitas)
peppery salad (such as rocket & watercress),
to serve (optional)
Pour 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.
Heat oven to 220C/200C fan forced. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the green beans, and boil for a further 3 mins.
Drain the pasta and the beans, and tip into a medium baking 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.