Green bean mac and cheese

Bring generously salted water to a boil over high heat.

Blanch the trimmed green beans about 4 minutes, halfway between raw and soft; fish out into a bowl and cool (run under cold water if overcooked).

Slice the beans into about 1-inch pieces.

Cook the macaroni in the same water one minute less than the package directions; drain very well.

Melt butter over medium heat, whisk in flour and cook about 2 minutes until it smells like cooked pie crust, without browning much.

Add the very cold milk all at once and whisk; cook, stirring occasionally, until it simmers and thickens.

Season with salt, cayenne, dried thyme, white pepper, freshly grated nutmeg, Dijon and a splash of Worcestershire.

Off the heat, whisk in the grated cheddar until melted; adjust salt and pepper.

Combine the beans and pasta and stir in all the sauce, though it looks like too much.

Transfer to a 9 by 12 inch casserole dish set on a sheet pan; cover the top with french fried onions.

Bake in the center of a 375 degree oven about 30 minutes until hot and browned on top.

Let sit 5 to 10 minutes before serving.