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 Min
Cook Time
50 Min
Pellets
Pecan
Ingredients
This recipe serves:
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 |
Steps
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
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!
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