Traeger Kitchen
Butternut Squash Macaroni and Cheese
Prep Time
5 Minutes
Cook Time
50 Minutes
Effort
Pellets
Pecan
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
Units of Measurement:
main
1 Medium butternut squash
2 Cup macaroni, uncooked
1 Small yellow onion
1/2 Cup chicken broth
1 Cup milk
salt
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.
Grill: 225 ˚F2
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.Grill: 225 ˚FIngredients
1 Medium butternut squash
3
Cook elbow macaroni according to package instructions. Drain and set aside.Ingredients
2 Cup macaroni, uncooked
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.Ingredients
1 Small yellow onion
1/2 Cup chicken broth
1 Cup milk
As Needed salt
As Needed pepper
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!Ingredients
1 Cup cheese, grated