I have a lot of runner beans to use up! So I put some in macaroni cheese and it was absolutely delicious.
Runner Bean Macaroni Cheese (adapted from Good Food Magazine July 2015)
2 tbsp rapeseed oil
3 tbsp wholemeal flour
140g mature cheddar, grated
1 tsp ground nutmeg
400g runner beans, sliced
25g pumpkin seeds
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 half the cheddar and the nutmeg, season, then take off the heat while you cook the pasta.
Preheat the oven to 200C. 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, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden.