green bean casserole MAC & CHEESE

THE ULTIMATE THANKSGIVING MASHUP

WELCOME BACK! Wow you guys loved the Potatoes Au Garlic, huh?! That makes my heart sing, it’s always an honor to show up on your Holiday tables through my recipes. SO LET’S MAKE MORE MAGIC!!!

Friendly reminder: Don’t forget to pre-order my cookbook, Scratch That! It’s full of recipes just like this one—comforting, indulgent, and packed with color and personality. Your table will thank you. ❤️

Last year, Zoya and I hosted our first-ever Thanksgiving at our home. Not just Friendsgiving—the actual day. THE PRESSURE. We had both of our families and some friends over, and let me tell you, it was a big deal. TWO turkeys, 10+ sides, pies, drinks— the whole enchilada. And yes, we totally knocked it out of the park. It was the most amazing day filled with love, laughter, and a table groaning under the weight of way too much food.

But here’s the thing: we maaaay have overdid it. From the days leading up to Thanksgiving all the way through to when we literally sat down for the meal, I was in the kitchen cooking nonstop. Chopping, roasting, basting, mashing—it felt endless.

Later, when Zoya and I were debriefing, we agreed: we made too much. We said next time we were to host, we’d scale back. Maybe cut a few dishes, and make it more manageable so we can enjoy more. Easy, right? WRONG. When we started to talk about what we’d cut, we just couldn’t do it. Every single dish had its place, bringing with it glorious, delicious nostalgia for someone. To cut one felt like cutting a piece of the celebration itself.

And so, this recipe was born: a mash-up of two classics. Because honestly, you’re going to eat them together anyway, right? Enter: Green Bean Casserole Mac and Cheese. A recipe that won’t make you choose favorites.

I mentioned in my video this recipe is sure to ruffle some feathers, but let me be the first to tell you…this dish is NEXT LEVEL. I swapped out traditional sharp cheddar for a white cheddar base to keep in line with the look & creaminess of a classic green bean casserole. The green beans stay crisp, the creamy sauce ties it all together, and that crispy onion-panko topping? Perfection. It’s everything you love about both dishes in one glorious pan, and trust me, it deserves a spot on your table.

Green Bean Casserole Mac and Cheese

Ingredients

• 12 oz trumpet (campanelle) pasta

• 2 tbsp unsalted butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 8 oz baby bella mushrooms, washed and cleaned with a paper towel, stems removed, sliced

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Chili flakes (optional for spice)

• 8 oz fresh green beans, trimmed and cut into about 1-inch or 1/2-inch pieces

• 3 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups freshly shredded white cheddar cheese (from a block of cheese)

• 1 cup freshly shredded Gruyère cheese (from a block of cheese)

• 1 tbsp Dijon mustard

• 1/2 tsp smoked paprika

Topping

• 1 cup crispy fried onions, roughly chopped

• 3/4 cup panko breadcrumbs

• 1/4 cup freshly grated Parmigiano Reggiano cheese

• 3 tbsp melted butter

• 1/2 tsp flaky sea salt

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1. Preheat your oven to 375°F (190°C).

2. Boil a big pot of salted water and cook your trumpet pasta until very al dente—we don’t want our pasta to turn to complete mush once we bake the mac!

3. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and let it soften for about a minute. Toss in the mushrooms and cook until golden and fragrant, 5-7 minutes. Season with a good pinch of kosher salt and freshly ground black pepper, they will release some water! (If you want some spice you can add some chili flakes)

4. Add the green beans and sauté for 2-3 minutes, keeping them crisp-tender.

5. Sprinkle the flour over the mixture and stir to coat everything evenly. Cook for about a minute, then slowly mix in the milk and cream, ensuring there are no lumps. Bring to a gentle simmer and stir until the sauce thickens slightly.

6. Lower the heat and stir in the white cheddar, Gruyère, Dijon mustard, and smoked paprika. Adjust the seasoning with more kosher salt and freshly ground black pepper to taste. Mix until the cheese is fully melted and smooth.

7. Add the cooked pasta to the skillet and toss until it’s coated in the creamy, cheesy sauce. Transfer everything to a greased 9x13-inch baking dish, spreading it out evenly.

8. In a small bowl, mix together the crispy fried onions, panko, Parm, melted butter, and flaky sea salt. Sprinkle the topping generously over the mac.

9. Bake at 375°F for 15-20 minutes, or until the top is beautifully golden and crunchy.

This is a dish that won’t make you choose favorites—because I believe you can have it all. Creamy mac and cheese, crispy green bean casserole vibes, and a topping that’s so good you might fight over the last bite. Whether you’re hosting or bringing it as your contribution to the table, this Green Bean Casserole Mac and Cheese is bound to be a hit. No compromises, just deliciousness.

What should I make next???

You’re the mac to my cheese & the green to my bean,

A