Butternut Squash and Beer Mac & Cheese

Butternut Squash and Beer Mac & Cheese

Butternut Squash & Beer Mac ‘n’ Cheese

(by Miranda Mowbray, Biting Life)

Ingredients (serves four):

1 box (13.25 oz) whole wheat elbow pasta

1 (1 lb) bag frozen butternut squash

1 bottle of Corona beer

1 cup fat-free milk



1/8 tsp dried mustard

1/8 tsp cayenne pepper

Panko bread crumbs


Preheat oven to 400 degrees.

Cook pasta according to package directions, minus 2 minutes of cooking time; drain and set aside.

Meanwhile, cook frozen butternut squash according to package directions; drain.

Put butternut squash back in the pan and add the beer and milk. Bring to a boil and let cook for 5-8 minutes until sauce has thickened.

Using a blender, puree sauce until smooth and creamy.

In a mixing bowl, combine sauce, pasta, and spices thoroughly.

Pour pasta mixture into a glass baking dish prepared with cooking spray.

Sprinkle panko bread crumbs on top and bake for 30 minutes (or until bread crumbs are golden-brown).



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