Green Bean Macaroni & Cheese
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
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2 tbsp olive oil
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3 tbsp wholemeal plain flour
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500ml milk of choice (I used full fat cow’s)
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1 tsp ground nutmeg
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350g macaroni (or other pasta tubes)
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400g green beans, chopped into 5cm lengths
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140g sharp cheddar, half chopped, half grated
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25g pumpkin seeds (pepitas)
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peppery salad (such as rocket & watercress),
to serve (optional)
Directions
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.