Around the World

Explore
Back

Squash Mac & Cheese with Pale Ale

1 Small Butternut Squash
50g Butter
2 Garlic Cloves
500ml Milk
250ml Pale Ale
220g Pasta (Tubulour)
100g Cheddar
150g Mozzarella
50g Parmesan

 

Pre-heat the oven to 200°C.

Cut the squash in half, scoop out the seeds and brush both halves with a little oil. Place in a baking tray and cover tightly with foil. Allow to cook in the oven between 45 mins to an hour. They will be ready when a knife cuts through with little give.

Once the cooked, scoop the squash into a bowl and discard the skin. Mash the squash and set aside.

In a pan, add the garlic and the butter. Turn up the heat and allow the butter to melt gently whilst cooking the garlic. Try not to burn the garlic.

Pour in the milk along with the pale ale and lightly boil.

Add the pasta and cook for around 15 minutes until soft. Stir the mixture occasionally and watch the mixture doesn’t expand outside of the pan.

Add the mashed buttnernut squash first. Moving onto the Parmesan cheese and allow to melt down, then add the softer cheddar ending with half of the light & fresh mozzarella.

With everything melted and covered, pour into a baking dish\casserole dish and cook under the hot grill for up to 10 minutes. You want everything to be golden brown on top.

Serve up and tuck in!

Comments