1 ½ tbsp canola oil
2 ¼ tbsp wholemeal flour
500 ml milk
1 tsp ground nutmeg
350 g macaroni (or other pasta tubes)
185 g fresh runner beans
220 g pack fine green beans
140 g mature cheddar, half chopped, half grated
25 g 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. 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.