Ingredients

• 3 tablespoons salt
• 1 pound green beans
• 1 pound elbow macaroni
• 0.5 cups unsalted butter
• 0.5 cups all-purpose flour
• 5 cups milk
• 2 teaspoons kosher salt
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons dried thyme
• 0.25 teaspoons white pepper
• 1 pinch nutmeg
• 1 tablespoon Dijon mustard
• 0.25 teaspoons Worcestershire sauce
• 1 pound Cheddar cheese , freshly grated
• 1 cup French fried onions

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Scatter surface evenly with fried onions, and press them lightly into the surface with your fingertips.
7. 7 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.

Nutrition per serving