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  • Butternut Squash Macaroni & Cheese
 
  • Butternut Squash Macaroni & Cheese
 

Butternut SquashMacaroni & Cheese

Butternut Squash Macaroni
0.0
0.00Butternut Squash Macaroni
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  • Difficulty2/5
  • Prep time5 mins
  • Cook time50 mins
  • Serves2 - 4
  • HardwoodPecan

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.

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tbsp butter
  • 1 small yellow onion, chopped
  • 1 medium butternut squash
  • 5 cups chicken broth
  • 1 cup milk
  • 1 cup cheese, shredded
  • Salt and pepper, to taste
  • 2 cups uncooked elbow macaroni
  • 1 tbsp butter
  • 1 small yellow onion, chopped
  • 1 medium butternut squash
  • 5 cups chicken broth
  • 1 cup milk
  • 1 cup cheese, shredded
  • Salt and pepper, to taste

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

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.

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

In a medium skillet, sauté 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.

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!

  • Difficulty2/5
  • Prep time5 mins
  • Cook time50 mins
  • Serves2 - 4
  • HardwoodPecan

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