Green bean mac ’n’ cheese

Green bean mac ’n’ cheese

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(21 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
Runner and green beans make a delicious addition to a comforting pasta bake - top with pumpkin seeds for added crunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat26g
  • saturates10g
  • carbs64g
  • sugars9g
  • fibre5g
  • protein28g
  • salt0.9g
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  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 tbsp wholemeal flour
  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp ground nutmeg
  • 350g macaroni (or other pasta tubes)
  • 185g pack sliced runner beans
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 220g pack fine green beans
  • 140g mature cheddar, half chopped, half grated
  • 25g pumpkin seeds
  • peppery salad (such as rocket & watercress), to serve (optional)


  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. 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. 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.

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Comments, questions and tips

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12th Apr, 2020
Super good and really easy. I had my doubts putting it in the oven, but it really came together. Substitutions due to what I had on hand: I used all green beans, all-purpose flour, gruyère, and breadcrumbs for the topping. Next time I would add some salt and pepper to the sauce.
6th Jan, 2020
The family liked this but I wasn’t so keen. I think it needed a crunchier topping like bread crumbs in addition to the pumpkin seeds. I made as specified, except that we had a peppered cheese left from Xmas so I mixed that in with the chunks too (50:50) so got a flavour boost from this.
8th Mar, 2018
Really good recipe! I'm not a cauliflower fan so this is a great alternative. I made with semi-skimmed milk, the full compliment of beans and also had a chili in the fridge so chopped that and added. It's flexible recipe so you could add what you like.
28th Oct, 2016
I make a cheese sauce the, add extra grated on top. Also nice with chopped bacon mixed in to the pasta
5th Aug, 2016
Well this was an answer to my prayer! The only thing I can grow in the garden is runner beans and we don't really like them that much and then I found this recipe. I made the sauce my usual way with butter, white flour and mustard and it was absolutely delicious. Finally, there's a tasty way to eat up our runer bean glut! A special mention should also go to my genius husband who had the foresight to buy a runner bean slicer - it makes all the difference. Served with sliced tomatoes.
Minoo's picture
30th Jul, 2016
This dish is so easy and so comforting - plus you get some bonus veg!
11th Aug, 2015
Sooo Sooo Simple and very delicious! small note that I think only half the amount of green beans is needed so total of approx 200g - 250g . leaves extra mac n cheese for those cheesy lovers out there. The pumpkin seeds are a great touch so definitely add them if you can.
4th Aug, 2015
Really easy, and absolutely delicious. I served it as a side with Gammon
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