Green bean mac ’n’ cheese

1 of 5-a-day 30-60 minutes 4 servings 800 kcal or less calcium macaroni cheese pasta bake recipe summer

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Source

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)

Method

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.

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.

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.