Ingredients
- 1 small to medium butternut squash (about 1 pound) – peeled, seeded and cut into 1-inch cubes
- 12 oz brown ale (I used Unknown’s Brown Ryed Girl)
- 3 cups milk
- 2 Tbsp of butter
- 2 Tbsp of flour
- Pinch of freshly grated nutmeg
- 1/2 tsp cayenne pepper (essential to balance out sweetness)
- 1 pound elbow macaroni
- 3 cups shredded cheddar cheese
- 3 Tbsp grated Parmesan cheese
- 2 Tbsp Panko breadcrumbs
- 1 tsp olive oil
Directions
- To make this mac and cheese, preheat oven to 325°F.
- Combine squash and beer in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until squash is tender when pierced with a fork, about 20 minutes.
- Remove from heat and mash the squash. Stir in nutmeg, cayenne and season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Add salt and noodles. Cook until al dente according to package instructions. Drain, transfer to a large bowl, and allow the pasta to cool.
- In a medium saucepan, heat butter over medium heat. Whisk in the flour to form a roux. Gradually whisk in the milk.
- Bring to a boil, stirring frequently for 2 minutes until thickened.
- Add 2 1/2 cups of the cheddar cheese and 1 tablespoon of Parmesan. Continue cooking and stirring until the cheese is melted. Add salt and pepper to taste.
- Place pasta and butternut squash into a large bowl. Add cheese sauce and mix.
- Lightly coat a 9x13 baking dish with cooking spray. Transfer pasta mixture to the baking dish. Sprinkle the remaining cheddar on top.
- In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan and oil. Sprinkle breadcrumb mixture to the top of the macaroni and cheese.
- Cover with foil and bake mac and cheese for 30 minutes. Remove foil and bake for an additional 20 minutes or until lightly browned and crisp on top.
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