Beer and Butternut Squash Mac and Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2-12 ounce packages whole wheat elbow macaroni
• 1 medium butternut squash (about 2 pounds), peeled, seeded and cubed
• 1 bottle wheat beer
• 2 garlic cloves, smashed and peeled
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups skim milk
• 1 cup 0% Greek yogurt
• 2 cups shredded gruyere cheese
• 1 cup shredded pecorino romano cheese
• 1 tablespoon butter
• 1/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Put the squash, smashed garlic, bay leaf and wheat beer in a large pot, add enough water to just cover, and bring to a simmer over medium heat.

2. Simmer uncovered until the squash is very tender, about 12 minutes. Remove and discard the bay leaf, then drain the squash and garlic.

3. Blend the squash and garlic with the skim milk and Greek yogurt until smooth. Season well with salt and pepper.

4. Meanwhile, cook the macaroni in a pot of boiling salted water until just short of tender, about 8 minutes. Drain well.

5. Return the squash sauce to the pot over low heat. Stir in the gruyere and pecorino until melted and smooth, about 3 minutes. Do not let it boil.

6. Fold the drained macaroni into the cheese sauce and spread it in a 9x13 inch baking dish.

7. Melt the butter and toss it with the panko and parmesan. Scatter the mixture evenly over the macaroni.

8. Bake for 15 minutes, until bubbling and the topping is golden. Let rest 5 minutes before serving.