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Cook the macaroni in salted boiling water. Add the peas, edamame and frozen spinach for the last 2 minutes of cooking. Drain.
Preheat oven to 200C.
Blend half the white beans with a few tablespoons of the bean liquid until smooth.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute.
Gradually whisk in the 375ml milk followed by the blended bean mixture until smooth.
Stir in the Dijon mustard, cheddar and half the mozzarella, and cook until melted and creamy. Season with salt and black pepper. Taste and add more cheddar if you want it cheesier.
Add the pasta, vegetables and remaining whole beans to the sauce and mix well.
Transfer to a baking dish, scatter over the remaining mozzarella, and bake for 15–20 minutes until golden and bubbling.
Leave to sit for a few minutes before serving.