As we get into the midst of summer there are a few vegetables that we are sure to get lots of from just a few plants and one of those is green beans. Whether they are french beans or runner beans this English take on the mac & cheese works well, and it can be served as a main or maybe cold as a side to one of hopefully many sunny summer barbecues.

Ingredients:

  • 2 tbsp Cold-pressed Hampshire Rapeseed Oil

  • 500ml Milk

  • 3 tbsp Wholemeal Flour

  • 1/4 tsp Ground Nutmeg

  • Good Quality Sea Salt and Black Pepper

  • 400g Macaroni 

  • 200g -300g French Green Beans

  • 80g Mature Organic cheddar chopped into chunks

  • 80g Mature Organic cheddar grated

  • Handful of Seeds or Crushed Nuts (optional)

  • Leafy Salad (optional)

    Creamy Spinach & Mushroom Tagliatelle

    Photo Credits: Canva

    Step 1: First we are going to make the base of the cheese sauce, when you are using butter this is known as a Roux but this is a slightly different take. Pop the oil into a medium sized pan over a medium heat. Add the flour and stir well and continue stirring as you slowly pour in a little of the milk at a time, making sure you mix well until smooth. Add a little more milk, continuing to stir and repeat until all the milk has been added and you have a smooth sauce.

    Step 2: Stir in the ground nutmeg, a pinch of good quality sea salt, and season with black pepper. Mix and take off the heat. Preheat your oven to 200C.

    Step 3: Get a couple of pans going with boiling water and cook the macaroni for as long as the packet states (normally 8-10 minutes) and boil your green beans for 3 minutes.

    Step 4: Drain the pasta and the beans then pop them into a casserole dish, oven proof dish or cast-iron pan. Then cover with the sauce, and hide the chopped cheese in amongst the pasta and beans.

    Step 5: Cover the whole dish with the grated cheese and if you would like a bit of a crunch you could coat with some seeds or crushed nuts. Bake in the oven for 15 minutes or until the top is golden brown.

    Step 6: If you are having it as a main we have to recommend a side of a leafy salad, some toasted chunky sourdough and maybe a drizzle of chilli oil.

    We have made many different iterations of this dish adding anything we have in the fridge that will still complement the flavour. For example we have made it with runner beans and mushrooms, or even onions, mushrooms and kale with some chilli flakes.

    We hope you enjoy this seasonal treat that works as a quick dinner, tasty lunch or even a bit of summer BBQ side dish fun.

    You can find most of these ingredients available from us now. French beans and runner beans are now growing well on Hampshire Market Garden too.