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American·Main

Green Bean Mac and Cheese

A clever mashup of two holiday classics, this recipe combines a creamy, sharp cheddar macaroni and cheese with the textures of a green bean casserole, finished with the iconic crispy fried onion topping.

Prep

20m

Cook

50m

Total

70m

Serves

8

Method

  1. 01

    Bring a large pot of generously salted water to a boil. Add the trimmed green beans and blanch for 4 minutes. Remove the beans to a bowl to cool, then slice them into 1-inch pieces.

    Step 1
    Watch · 0:34
  2. 02

    In the same boiling water, add the elbow macaroni and cook for 1 minute less than the package instructions. Drain the pasta thoroughly and set aside.

    Step 2
    Watch · 1:44
  3. 03

    In a separate pot, melt butter over medium heat and whisk in the flour to create a roux. Cook for about 2 minutes until it smells like cooked pie crust. Pour in the cold milk all at once and whisk continuously until smooth.

    Step 3
    Watch · 2:33
  4. 04

    Simmer the sauce until thickened, then season with salt, cayenne, dried thyme, white pepper, nutmeg, Dijon mustard, and Worcestershire sauce. Remove from heat and stir in the grated cheddar cheese until completely melted.

    Step 4
    Watch · 4:13
  5. 05

    In a large bowl, combine the cooked macaroni and sliced green beans. Pour the cheese sauce over the mixture and stir until everything is evenly coated. Transfer to a 9x12-inch casserole dish.

    Step 5
    Watch · 5:05
  6. 06

    Top the casserole with French fried onions. Place the dish on a baking sheet to catch drips and bake in a 375°F (190°C) oven for 30 minutes, or until the top is browned and the sauce is bubbling. Let rest for 5–10 minutes before serving.

    Step 6
    Watch · 6:00

From Chef John

  • “Hot roux, cold milk, no lumps.”
  • “A little touch of bitter makes everything a little bit better.”
  • “You are after all the Jack of your crispy topping plan of attack.”