Green beans make a delicious addition to this classic pasta bake - top the mac 'n' cheese with pumpkin seeds for added crunch.
2 tbsp rapeseed oil
3 tbsp wholemeal flour
500ml/18fl oz milk
1 tsp ground nutmeg
350g/12oz macaroni (or other pasta tubes)
185g pack sliced runner beans
220g pack fine green beans
140g/5oz mature cheddar, half chopped, half grated
25g/1oz pumpkin seeds
peppery salad (such as rocket & watercress), to serve (optional)
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.
energy 611 kcals • fat 26g • saturates 10g • carbs 64g • sugars 9g • fibre 5g • protein 28g • salt 0.9g