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
salt
pepper
1/8 tsp dried mustard
1/8 tsp cayenne pepper
Panko bread crumbs
Directions:
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).
Enjoy!
