Green bean mac ’n’ cheese
Indulge in a flavorful fusion of fresh green beans and creamy mac 'n' cheese. This unique salad recipe will tantalize your taste buds with its rich, savory goodness.
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)
Instructions:
- In a medium saucepan, heat the oil over medium heat. Add the flour and stir thoroughly. While continuously stirring, gradually pour in a small amount of milk and mix until the mixture is smooth. Continue adding a little more milk at a time, repeating the process until all the milk is used and the sauce is smooth. Mix in the nutmeg, season to taste, then remove from the heat as you prepare the pasta.
- Preheat the oven to 220C/200C fan/gas 7. Boil a large pot of water, then add the macaroni and cook for 8 minutes. Add the runner beans and green beans, and cook for an additional 3 minutes.
- Once the pasta and beans are cooked, drain them and transfer to a large baking dish. Pour the prepared sauce over the pasta and nestle the diced cheese among the pasta. Sprinkle with grated cheese and pumpkin seeds. Bake for 10-15 minutes or until the top is golden and bubbly. Optionally, serve with a tangy salad.
Summary:
- Calories: 2929 kcal
- Fat: 112 g
- Protein: 121 g
- Carbs: 364 g
- Potassium: 3187 mg
- Magnesium: 620 mg