Green Bean Mac and Cheese
Ingredients: Green beans, Elbow macaroni, Butter, Flour, Milk · 45 min cook time · 512kcal · ₩14,900
Ingredients
1pound Green beans, 1pound Elbow macaroni, 0.5cup Butter, 0.5cup Flour, 4cups Milk, 1teaspoon Salt, 0.5teaspoon Cayenne pepper, 0.5teaspoon Dried thyme, 0.5teaspoon White pepper, 0.25teaspoon Nutmeg, 1teaspoon Dijon mustard, 1teaspoon Worcestershire sauce, 1pound Cheddar cheese, 1can French fried onions
Instructions
1. Generously salt some water and bring it to a boil over high heat.
2. Transfer 1 pound of trimmed green beans into the boiling water and blanch for about 4 minutes, or until they are halfway between raw and fully cooked and soft. The cooking time may vary depending on the thickness of your beans.
3. Fish the blanched green beans out into a bowl and let them sit until they are cool enough to handle.
4. Slice the cooled green beans into about 1-inch pieces.
5. Dump 1 pound of elbow macaroni into the still boiling water and cook 1 minute less than the package directions. Then, pull it off and let it drain very well.
6. Melt 1/2 cup of butter over medium heat. Stir in 1/2 cup of flour and whisk together until nice and smooth. Let it cook for about 2 minutes to take the raw pasty edge off the flour. You'll know it's cooked long enough when it starts to smell like cooked pie crust.
7. Once the flour is cooked, dump in 4 cups of very cold milk all at once and give it a whisk.
8. Season the sauce with 1 teaspoon of salt, a few shakes of cayenne pepper, 1/2 teaspoon of dried thyme, 1/2 teaspoon of white pepper, a little touch of freshly grated nutmeg, 1 teaspoon of Dijon mustard, and a small splash of Worcestershire sauce. Stir occasionally until it comes up to a simmer and thickens beautifully.
9. Once the béchamel starts to simmer and thicken, turn off the heat and transfer in 1 pound of freshly grated extra sharp cheddar cheese. Whisk until all the cheese melts in.
10. Add the green beans to the cooked pasta, then pour over and stir in the freshly made cheese sauce until evenly mixed.
11. Transfer the mixture into a 9x12 inch casserole dish. Place the casserole dish on a sheet pan to catch any drippage.
12. Cover the top with French fried onions. Transfer into the center of a 375°F oven for about 30 minutes, or until everything is nice and hot and the top is brown.
13. Let the mac and cheese sit and set up for about 5 to 10 minutes before serving.
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