This creamy stovetop cheddar mac and cheese contrasts the sweetness of butternut squash with the pleasant bite of IPA beer.
Recipe Type:
Dinner
Makes: 8 servings
Author: Elizabeth Stark
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1
butternut squash
small or medium
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2
tablespoons
olive oil
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1
pound
conchiglie pasta
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2
tablespoons
unsalted butter
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2
tablespoons
flour
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Sea salt to taste
-
white pepper
freshly ground to taste
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3/4
cup
half and half
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2
cups
8 ounces Wisconsin sharp cheddar cheese, shredded
-
1/2
cup
4 ounces beer, IPA or Pilsner
-
2
sage leaves
freshly sliced in thin strips
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Heat oven to 400°F.
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Quarter and seed squash; Brush squash pieces with olive oil and place cut side down on rimmed baking sheet.
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Pour 1/4 cup water over baking sheet and cover tightly with foil.
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Roast 40 - 45 minutes or until squash is tender and mashes easily with a fork. Scoop mashed squash out of its skin and set aside.
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Bring large pot of salted water to boil. Cook pasta to al dente. Drain and set aside.
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Melt butter in large saucepan over medium heat. Whisk in flour, adding pinch of sea salt and pinch of pepper. Reduce heat to medium-low. Whisk in half and half, 1 tablespoon at a time.
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Stir until mixture has thickened; whisk in beer and cheddar until smooth and creamy. Fold in 1 cup mashed squash.
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Mix in reserved pasta and adjust salt to taste. Finish with a few sage strips and pinch of freshly ground white pepper.