GREEN BEAN MAC 'N' CHEESE
Runner and green beans make a delicious addition to a comforting pasta bake - top with pumpkin seeds for added crunch
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 611 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
CHEESY MAC-TOPPED CASSEROLE
Cheesy mac & cheese covers this delicious beef casserole. You won't believe it's only 390 calories!
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Prepare Dinner as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Stir in tomatoes and beans.
- Spoon meat mixture into 13x9-inch baking dish; top with Dinner. Cover.
- Bake 30 min. or until heated through. Remove from oven. Top with cheese; let stand, covered, 5 min. or until melted.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
LOW CARB GREEN BEAN MAC N CHEESE
I have loved macaroni and cheese since I was a kid. I don't care how you make -- I'll love it. But.... I am doing low carb now. I love to make green bean spaghetti (recipe on JAP) and I wondered if doing the same thing with the mac and cheese recipe would work the same way... Guess what! It not only worked -- I love it just as...
Provided by Marcia McCance
Categories Pasta Sides
Number Of Ingredients 5
Steps:
- 1. Start by boiling (or steaming) the green beans (with the salt, onion, and garlic) to the done-ness that you like.
- 2. Make this cheese sauce https://www.justapinch.com/recipes/side/potatoes/my-sisters-cheese-sauce.html?p=3 --or any cheese sauce that you are comfortable with
- 3. Drain the beans, cover with the cheese sauce, stir and serve. Delicious!!
MAC & CHEESE WITH GREEN BEANS
Green beans and a dash of dill weed give this KRAFT Macaroni & Cheese Dinner a colorful new twist.
Provided by My Food and Family
Categories Home
Time 15m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Cook Macaroni in large saucepan as directed on package, adding beans to the boiling water for the last 7 min.
- Drain macaroni mixture; return to pan. Add margarine, milk, Cheese Sauce and dill weed; mix well.
Nutrition Facts : Calories 390, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 750 mg, Carbohydrate 64 g, Fiber 4 g, Sugar 3 g, Protein 14 g
CREAMY GREEN BEANS AND PASTA
Make and share this Creamy Green Beans and Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2
VEGAN GREEN BEAN CASSEROLE
This recipe is kind of a mix of ideas I got from several recipes and I love it! I made it for my family for Thanksgiving and they ate the entire dish. This is by far one of the simplest recipes you can find. And it's cheap and easy to make! Definately let this sit for a while after you take it out of the oven. It won't look done, but once it sits and cools, the sauce will thicken up, and it stays hot for a really long time.
Provided by tendollarwine
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining ½c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat.
- Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.
Nutrition Facts : Calories 128.7, Fat 2.1, SaturatedFat 0.3, Sodium 746.2, Carbohydrate 20.8, Fiber 6.9, Sugar 6.5, Protein 7.1
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- Preheat the oven to 200C/400F/gas 6. Cook the pasta according to packet instructions, but stop cooking about 2 mins before they are cooked so that they still have a bit of a bite to them. Drain (reserving about 1/2 cup of the cooking water) and pour the pasta into a large casserole dish. Set aside while you make the sauce. Keep the cooking water to one side, too.
- To make the sauce, melt the butter in a large saucepan over medium heat. Once it is melted, allow it to cook a couple more minutes, so that it bubbles and then just starts to turn brown and smell nutty. At this point, whisk in the flour until you have a paste, then continue to whisk and cook for another 30 secs or so to cook the flour. Pour in a little of the milk and whisk continuously so that it turns smooth and thick. Add in the rest of the milk, a little at a time, whisking continuously and waiting until it is all smooth, incorporated and thick before adding in the next bit of milk.
- After adding all the milk, whisk in the mustard and mix in the frozen greens. Turn the heat to low and allow to simmer for 5-10 mins, until the greens are cooked and the sauce is thick, making sure to stir the sauce every minute or so to ensure it doesn't burn or stick to the bottom.
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