Butternut Squash and Beer Mac and Cheese

Butternut Squash and Beer Mac and Cheese

Mild and slightly sweet butternut squash is a pleasant contrast to the distinct ingredients of beer and sharp cheddar cheese. With the unique blend of flavors, this pasta side would be delicious served with grilled sausages.

servings
8

Ingredients










Cooking Instructions

1

Heat oven to 400°F.


2

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a greased aluminum foil-lined 15 x 10-inch baking sheet. Bake for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside.


3

Cook pasta according to package directions; drain. Meanwhile, melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream and beer. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar until melted. Add pasta and 1 cup of reserved squash; heat through, stirring constantly. Season with salt and pepper to taste. Save any remaining squash for different dish. Garnish with sage if desired.


Recipe Tip:
  • A Pilsner or IPA beer would taste great in this recipe.
  • Any brand of Wisconsin cheddar cheese can be used.
cheese iconCheesemonger Tip:
Cheddar cheese becomes more granular and crumbly as it ages.

Ingredients










Cooking Instructions

1

Heat oven to 400°F.


2

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a greased aluminum foil-lined 15 x 10-inch baking sheet. Bake for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside.


3

Cook pasta according to package directions; drain. Meanwhile, melt butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream and beer. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar until melted. Add pasta and 1 cup of reserved squash; heat through, stirring constantly. Season with salt and pepper to taste. Save any remaining squash for different dish. Garnish with sage if desired.


More Recipes Like This


previous
next