Skip to Main Content
Butternut Squash Macaroni and Cheese

Butternut Squash Macaroni and Cheese

By Traeger Kitchen

This mac n’ cheese is a far cry from the boxed stuff. Our recipe adds a thick & creamy dimension by incorporating Traeger-roasted butternut squash.

Prep Time

5 Minutes

Cook Time

50 Minutes

Pellets

Pecan

Ingredients

Number of people serving

2

Activating this element will cause content on the page to be updated.
Units of measurement:
main
1 Medium butternut squash
2 Cup macaroni, uncooked
1 Small yellow onion
1/2 Cup chicken broth
1 Cup milk
As Needed salt
As Needed pepper
1 Cup cheese, grated

Step

  • 1

    When ready to cook, start Traeger grill, set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

    225 ˚F / 107 ˚C

    00:15

  • 2

    Puncture butternut squash with a fork several times and place on grill grate. Cook until tender, about 40 minutes to an hour. When cooked, scoop out meat and discard seeds.

    225 ˚F / 107 ˚C

    00:40

  • 3

    Cook elbow macaroni according to package instructions. Drain and set aside.

  • 4

    In a medium skillet, sauté chopped onion until fragrant and golden. Add broth, milk, salt, onions and butternut squash to a food processor. Puree until smooth and creamy. Add salt and pepper to taste.

  • 5

    Pour pureed sauce over cooked noodles and add the shredded cheese. Stir to melt the cheese and add milk to reach desired consistency. Serve warm. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.