Green Bean Mac and Cheese
- Replies 2
If you’re a certified cheese lover but you’re trying to stick to a cleaner diet, this healthier version of the classic macaroni and cheese is perfect for you. It’s creamy and comforting, with an unmatched cheesy flavour that hits the savoury spot. It also has green beans and pumpkin seeds to add a pop of colour and a slight crunch to the dish.
Here are the ingredients you need:
1. Two tablespoons of rapeseed oil (or any cooking oil)
2. Three tablespoons of wholemeal flour
3. 500 millilitres of milk
4. A teaspoon of ground nutmeg
5. 350 grams of macaroni (or other pasta tubes)
6. 185 grams of sliced runner beans
7. 220 grams of fine green beans
8. 140 grams of mature cheddar, half chopped and half grated
9. 25 grams of pumpkin seeds
Start by bringing a large pan of water to a boil before adding the macaroni and letting it cook for about 10 to 15 minutes. Add the runner beans and green beans, and boil for a further 3 mins.
Pour some oil into a saucepan over medium heat. Add the flour and stir well. While stirring, gradually pour in the milk and mix well until you reach a smooth consistency. After all the milk has been added, add in the nutmeg before taking the saucepan off the heat.
Preheat the oven to 220 degrees Celsius. Drain the pasta and the beans, and move them to a large baking tray or gratin dish. Pour over the prepared sauce and add the chopped cheese. Stir the mixture well so the cheese is evenly distributed.
Then, top the pasta with some grated cheese and pumpkin seeds. Pop the tray or gratin dish in the oven for 10 to 15 minutes or until the top is bubbling and golden. Bon appetit!
Source: BBC Good Food
Here are the ingredients you need:
1. Two tablespoons of rapeseed oil (or any cooking oil)
2. Three tablespoons of wholemeal flour
3. 500 millilitres of milk
4. A teaspoon of ground nutmeg
5. 350 grams of macaroni (or other pasta tubes)
6. 185 grams of sliced runner beans
7. 220 grams of fine green beans
8. 140 grams of mature cheddar, half chopped and half grated
9. 25 grams of pumpkin seeds
Start by bringing a large pan of water to a boil before adding the macaroni and letting it cook for about 10 to 15 minutes. Add the runner beans and green beans, and boil for a further 3 mins.
Pour some oil into a saucepan over medium heat. Add the flour and stir well. While stirring, gradually pour in the milk and mix well until you reach a smooth consistency. After all the milk has been added, add in the nutmeg before taking the saucepan off the heat.
Then, top the pasta with some grated cheese and pumpkin seeds. Pop the tray or gratin dish in the oven for 10 to 15 minutes or until the top is bubbling and golden. Bon appetit!
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