Ingredients
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3 tablespoons salt
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1 pound green beans, trimmed
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1 pound elbow macaroni
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1/2 cup unsalted butter
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1/2 cup all-purpose flour
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5 cups cold milk
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2 teaspoons kosher salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon white pepper
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1 pinch ground nutmeg
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1 tablespoon Dijon mustard
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1/4 teaspoon Worcestershire sauce
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1 pound extra sharp Cheddar cheese, freshly grated
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1 cup French fried onions, or more as needed
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Bring 3 quarts of generously salted water to a boil on high heat. Add beans and cook until they just start to get tender, but they are not soft, about 4 minutes. Remove with a hand strainer to a bowl; set aside until cool enough to handle. Cut into 1-inch pieces and reserve.
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Add elbow macaroni to the boiling bean water, and cook 1 minute less than package directions, about 8 minutes. Transfer into a colander, and let drain for 1 minute, then transfer into a large bowl.
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For best results, make cheese sauce while pasta is cooking: melt butter over medium heat. Whisk in flour, and cook for a few minutes to take raw flavor away from the flour. Add cold milk all at once, and whisk to combine. Continue cooking, stirring occasionally, until mixture comes to a simmer and thickens (heat can be raised to medium-high to save time, if you stir constantly). While sauce is thickening, stir in salt, cayenne, thyme, pepper, nutmeg, Dijon mustard, and Worcestershire sauce.
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Once mixture is thick, turn off heat and stir in cheese until melted. Add green beans to hot, drained macaroni, pour in cheese sauce, and mix to combine evenly. Transfer into a 9x13-inch baking dish. Place on a sheet pan to catch any drips.
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Scatter surface evenly with fried onions, and press them lightly into the surface with your fingertips.
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Bake in the preheated oven until mac and cheese is hot, and the top is browned, about 30 minutes. Let rest for 10 minutes before serving.
![white casserole with green bean mac and cheese]()
John Mitzewich
Chef's Note
Pre-grated cheese is covered in a cellulose dust, which can result in an off texture. Grate cheese freshly from a block, just before use, for a nice, creamy sauce.
From the Editor
Nutrition for this recipe includes the full amount of sodium. Actual amount of sodium consumed will vary.
Nutrition Facts (per serving)
| 473 | Calories |
| 29g | Fat |
| 34g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 473 | |
| % Daily Value * | |
| Total Fat 29g | 38% |
| Saturated Fat 16g | 81% |
| Cholesterol 79mg | 26% |
| Sodium 2812mg | 122% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 3g | 10% |
| Total Sugars 9g | |
| Protein 19g | 38% |
| Vitamin C 5mg | 5% |
| Calcium 501mg | 39% |
| Iron 1mg | 8% |
| Potassium 320mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
