Brown Ale Butternut Squash Mac and Cheese - CraftBeer.com

Ingredients

• 1 small to medium butternut squash (about 1 pound) – peeled, seeded and cut into 1-inch cubes
• 12 oz brown ale (I used Unknown’s Brown Ryed Girl)
• 3 cups milk
• 2 Tbsp of butter
• 2 Tbsp of flour
• Pinch of freshly grated nutmeg
• 1/2 tsp cayenne pepper (essential to balance out sweetness)
• 1 pound elbow macaroni
• 3 cups shredded cheddar cheese
• 3 Tbsp grated Parmesan cheese
• 2 Tbsp Panko breadcrumbs
• 1 tsp olive oil