Photo: Eaters Collective
Beer and Butternut Squash Mac and Cheese
13 ingredients
30 min + 30 min
(16 servings)
openrecipes
This recipe serves a lot! Feel free to half it and drink the other half of the beer while prepping. I wont tell anyone.
Estimated Nutrition (whole recipe, rough)
1197
Calories
63g
Protein
48g
Fat
121g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Macaroni | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes