If you love mac and cheese then you’ll love this Beer Braised Butternut Mac and Cheese topped with cider bacon jam! Butternut squash is braised in amber ale then blended until smooth and creamy. Three different cheeses are added for the ultimate fall inspired cheese sauce.
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If beer cheese and mac and cheese had a baby, this would be the result! I love butternut mac and cheese but I wanted to elevate it. I quickly decided that I wanted to braise the squash in beer first to give it more of a beer cheese flavor. The 3 different cheeses help to balance the beer flavor with the butternut squash. It is truly heavenly!
The cider bacon jam is optional, but seriously, you don’t want to miss out! The jam is rich and savory with a touch of sweetness that adds another dimension to this already delicious butternut mac and cheese.
Ingredients for Beer Braised Butternut Mac and Cheese
Butternut squash makes a great addition to mac and cheese. Once cooked and pureed, it becomes super creamy and silk-like with a sweet, nutty flavor.
- dried pasta of your choice – I prefer using shells or the classic elbow macaroni for this recipe but anything curvy that can capture all that yummy sauce will work great. Try not to use long, thin spaghetti type pasta as it won’t hold the sauce well.
- olive oil
- yellow onion
- butternut squash
- dried thyme
- amber ale – amber ales have a toasty caramel and toffee flavor which adds some depth to the mac and cheese without being too overbearing. Try to avoid spiced or flavored beers for this recipe.
- whole milk
- sharp cheddar cheese
- Gruyere cheese
- brie cheese
- nutmeg
- salt and pepper to taste
Cider Bacon Jam (optional)
- bacon
- fresh sage leaves
- yellow onions
- garlic
- apple cider OR apple cider vinegar – if you don’t have any apple cider on hand, apple cider vinegar is a great replacement.
- maple syrup
- chili powder
- brown sugar
Here’s what else you’ll need:
- cutting board and knife
- peeler
- large pot
- pasta strainer
- 2 large skillets
- 2 stirring spoons
- blender or food processor
- slotted spoon
- measuring cups and spoons
How to Make Beer Braised Butternut Mac and Cheese
If you plan on making the cider bacon jam, I recommend making it earlier in the day or even the night before unless you’re really good at multi-tasking. I like making it the night before so that I’m not overwhelmed with too many pots and pans when making the mac and cheese. Store the cider bacon jam in a mason jar with a lid in the refrigerator for up to 1 week.
- Cook pasta according to package instructions to al dente.
- Cook onion and butternut squash until softened and gently browned.
- Pour the beer into the skillet and bring to a boil. Reduce heat and let simmer until the butternut squash is tender.
- Pour contents of skillet into a blender or food processor then add milk. Blend until smooth and creamy. Pour back into skillet.
- Add all cheeses and whisk until combined. Season with nutmeg, salt and pepper. Let sauce simmer until creamy and slightly thickened. Pour the cooked pasta into the sauce and toss to coat.
Cider Bacon Jam (optional)
- Cook bacon until crisp. Transfer to paper towel lined plate.
- Fry sage leaves in bacon fat. Transfer to paper towel lined plate.
- Cook onions in bacon fat until caramelized. Stir in garlic, apple cider, maple syrup and chili powder.
- Add bacon back to the skillet and continue to cook until thick and jam-like. Serve over pasta and top with a garnish of fried sage leaves.
More Fall Recipes
- Sweet Potato Gnocchi with Bacon and Sage
- Baked Apple Cider Donuts
- Apple Spice Cake with Cream Cheese Frosting
- Italian Beans and Greens Soup with Sausage
- Apple and Brie Galette with Pretzel Walnut Crust
Please let me know how your Beer Braised Butternut Mac and Cheese turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Beer Braised Butternut Mac and Cheese
If you love mac and cheese then you'll love this Beer Braised Butternut Mac and Cheese topped with cider bacon jam! Butternut squash is braised in amber ale then blended until smooth and creamy. Three different cheeses are added for the ultimate fall inspired cheese sauce.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions to al dente.
While pasta is cooking, make the sauce: Heat a few tablespoons of olive oil in a large skillet or pot over medium-high heat. Add the onion and butternut squash, stirring often for 8 minutes or when the onions begin to soften and the squash begins to brown. Season with thyme, salt and pepper.
Pour the beer into the skillet and bring to a boil. Reduce heat and let simmer for 15 Minutes, uncovered, or when the butternut squash is tender (check by poking with a fork).
Pour the entire contents of the skillet into a high powered blender or food processor, then add the milk. Blend on high until smooth and creamy. Pour the blended mixture back into the skillet over medium-low heat.
Add all 3 cheeses then whisk until combined. Season with nutmeg, salt and pepper making sure to taste as the sauce cooks. Let sauce simmer for about 8 minutes or when creamy and slightly thickened. Pour the cooked pasta into the sauce and toss to coat.
Heat a large skillet over medium-high heat. Once hot, add the bacon and cook until crisp. Transfer cooked bacon using a slotted spoon to a paper towel lined plate. Set aside.
Add the fresh sage leaves to the bacon fat and fry for about 2 minutes. Transfer sage leaves using a slotted spoon to a paper towel lined plate. Set aside.
Reduce heat to medium-low, then add the onions to the skillet and cook in the bacon fat until caramelized, about 15 Minutes. Stir in garlic, apple cider, maple syrup and chili powder.
Add bacon back to the skillet and continue to cook for another 10 Minutes, stirring occasionally, until thick and jam-like. Serve over pasta and top with a garnish of fried sage leaves. Enjoy!
Ingredients
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions to al dente.
While pasta is cooking, make the sauce: Heat a few tablespoons of olive oil in a large skillet or pot over medium-high heat. Add the onion and butternut squash, stirring often for 8 minutes or when the onions begin to soften and the squash begins to brown. Season with thyme, salt and pepper.
Pour the beer into the skillet and bring to a boil. Reduce heat and let simmer for 15 Minutes, uncovered, or when the butternut squash is tender (check by poking with a fork).
Pour the entire contents of the skillet into a high powered blender or food processor, then add the milk. Blend on high until smooth and creamy. Pour the blended mixture back into the skillet over medium-low heat.
Add all 3 cheeses then whisk until combined. Season with nutmeg, salt and pepper making sure to taste as the sauce cooks. Let sauce simmer for about 8 minutes or when creamy and slightly thickened. Pour the cooked pasta into the sauce and toss to coat.
Heat a large skillet over medium-high heat. Once hot, add the bacon and cook until crisp. Transfer cooked bacon using a slotted spoon to a paper towel lined plate. Set aside.
Add the fresh sage leaves to the bacon fat and fry for about 2 minutes. Transfer sage leaves using a slotted spoon to a paper towel lined plate. Set aside.
Reduce heat to medium-low, then add the onions to the skillet and cook in the bacon fat until caramelized, about 15 Minutes. Stir in garlic, apple cider, maple syrup and chili powder.
Add bacon back to the skillet and continue to cook for another 10 Minutes, stirring occasionally, until thick and jam-like. Serve over pasta and top with a garnish of fried sage leaves. Enjoy!
Notes
Notes
PRO TIPS: I prefer using shells or the classic elbow macaroni for this recipe but anything curvy that can capture all that yummy sauce will work great. Try not to use long, thin spaghetti type pasta as it won’t hold the sauce well.
* Try to avoid spiced or flavored beers for this recipe. Amber ales have a toasty caramel and toffee flavor which adds some depth to the mac and cheese without being too overbearing.
* If you don’t have any apple cider on hand, apple cider vinegar is a great replacement.
CIDER BACON JAM STORAGE: Store the cider bacon jam in a mason jar with a lid in the refrigerator for up to 1 week. If you plan on making the cider bacon jam, I recommend making it earlier in the day or even the night before unless you’re really good at multi-tasking. I like making it the night before so that I’m not overwhelmed with too many pots and pans when making the mac and cheese.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
