Butternut squash mac n cheese has everything. It’s creamy, cheesey, and delicious but also gives you a big enough serving of vegetables that you can stretch and call this healthy-ish? Maybe? It’s definitely a nice cozy meal that you can curl up with right when the weather starts getting cold and then make again and again throughout the winter and spring.

It also, like so many staple dishes, offers a canvas to get creative with flavor. This version brings beer, mustard and worcestershire sauce into the mac n cheese conversation.

The squash not only cooks in the beer but is also blended with it to give it an extra layer or flavor. The mustard, garlic and worcestershire sauce are just an added bonus.

Ingredients

• 4 cloves of garlic, minced
• 1 lb butternut squash cubed*
• 2/3 cup of Guinness
• 2/3 cup of vegetable stock
• 1 TBSP mustard*
• 1 cup milk of choice
• 2 cups shredded cheddar
• 1 lb dry pasta

Instructions

Classification: Weeknight/Weekend

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4

• Prep the garlic and butternut squash if needed. For the squash, see note below.
• Heat a pot of salted water and cook pasta by box instructions.
• Heat a pot to medium/high heat and add the garlic, cook until fragrant, about 1 minute.
• Add the butternut squash, Guinness, vegetable stock, and worcestershire sauce to the pot, stir until combined, cover, and lower the heat to medium.
• Cook the squash, stirring occasionally, until fork tender, about 10-15 minutes depending on how large/small the squash is cut.
• When the squash is finished add the mixture to a blender along with the mustard and milk and blend until combined.
• Return the mixture to the pan and bring to a simmer and add the cheese, a handful at a time, and stir until the cheese is melted and the sauce is combined.
• Mix with the pasta and serve.*

Tips

• I can’t recommend buying pre-cut butternut squash enough. It easily makes this recipe a weeknight option if you eliminate the timely process of ~ dealing with ~ your own squash. If not, no worries, just expect an additional 5-10 minutes on prep time.
• For mustard we used a craft ale dijon but other types of dark or dijon mustard will work fine.
• If mac n cheese baked with breadcrumbs better ~ fits your fantasy ~ we tried it and it worked here. Instead of serving, add the mac n cheese to a greased baking dish and top with a mixture of butter and bread crumbs. Bake in a 325 degree oven for 25-30 minutes.