Squash with mac and cheese and a nice dark lager from Lake Monster Brewing in St. Paul takes two great food flavors- and layers in the malty and yeasty textures of the beer. A solid trifecta of goodness. Mac and Cheese is more of an autumn and winter dish, for sure, but still great for a rainy summer evening meal. Grab a growler from Lake Monster and get on it!
Ingredients
1 medium butternut squash (about 1 pound) – peeled, seeded, and cut into 1-inch cubes. A little more or less than a pound is okay.- 12 oz. Lake Monster ‘Last Fathom’ Dark Lager
- 3 cups whole milk
- 4 T. of butter (2 T. melted in microwave)
- 2 T. of flour
- Pinch of freshly grated nutmeg
- 1/2 tsp. cayenne pepper
- salt and pepper
- 1 pound rotini noodles (these noodles ‘grip’ more squash and cheese!)
- 3 cups shredded sharp cheddar cheese
- 3 T. grated fresh parmesan cheese
- 2 T. panko breadcrumbs
- 1 tsp. olive oil
Directions
Preheat oven to 325°F. Combine squash cubes and Last Fathom Lager in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until squash is tender, about 20 minutes. Just check with a fork. Remove from heat and mash the squash and remaining lager. Stir in nutmeg, cayenne and season with salt and pepper.
While squash and lager are simmering bring a large pot of water to a boil. Add salt and noodles. Cook until al dente – no more. Drain, toss gently with melted butter, transfer to a large bowl (big enough to add squash and cheese later), and allow the pasta to cool.
In a medium saucepan, heat remaining butter over medium heat. Whisk in the flour to form a roux. Gradually whisk in the milk. Bring to a boil, stirring frequently for 2 minutes until thickened. Add 2 1/2 cups of the cheddar cheese and 1 T. of Parmesan. Cook and stir until the cheese is melted. Add salt and pepper to taste.
Add butternut squash to the pasta in the large bowl. Add cheese sauce and gently mix. Be nice to your noodles. (Also a good life philosophy.)
Coat a 9×13 baking dish with cooking spray or more butter. I’m a butter kinda’ guy. Transfer pasta mixture to the baking dish. Sprinkle the remaining cheddar on top. In a small bowl, combine panko breadcrumbs, remaining 2 tablespoons Parmesan and oil. Sprinkle breadcrumb mixture over the top of the macaroni and cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes or until lightly browned and crisp on top.
Now you have some fine food and a growler minus 12 oz. of some equally fine Lake Monster Lager. Call some friends to help you. Bust out the cribbage board.
(Thanks to The Wandering Gourmand, Bryan Richards, for inspiration)