Runner and green beans make a delicious addition to a comforting pasta bake – top with pumpkin seeds for added crunch
Prep:5 mins
Serves 4
2 tbsp rapeseed oil3 tbsp wholemeal flour500ml milk1 tsp ground nutmeg350g macaroni (or other pasta tubes)185g pack sliced runner beans220g pack fine green beans140g mature cheddar, half chopped, half grated25g pumpkin seedspeppery salad (such as rocket & watercress), to serve (optional)
STEP 1Put 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.STEP 2Heat 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.STEP 3Drain 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.
