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Beer and Butternut Squash Macaroni and Cheese

Cassie Johnston
  • 70 minutes
  • Serves 12 to 16

INGREDIENTS

1

Bay leaf

1

Butternut squash (about 2 pounds), medium

2

Garlic cloves

2 12 ounce packages

Elbow macaroni, whole wheat or regular

1/2 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1/2 cup

Panko breadcrumbs

1 cup

0% greek yogurt

2 tbsp

Butter

3 cups

Gruyere cheese

1/2 cup

Parmesan cheese, grated

1 cup

Pecorino romano cheese

2 cups

Skim milk

1

bottle Wheat beer