Green bean mac ’n’ cheese

• rapeseed oil↗2 tbsp tbsp
• wholemeal flour↗3 tbsp tbsp
• milk↗500ml ml
• ground nutmeg↗1 tsp tsp
• macaroni↗350g g

  (or other pasta tubes)

• pack sliced runner beans185g g
• pack fine green beans↗220g g
• mature cheddar↗140g g

  half chopped, half grated

• pumpkin seeds↗25g g
• peppery salad

  (such as rocket & watercress), to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.