Traeger Kitchen
Butternut Squash Macaroni and Cheese
Prep Time
5
Minutes
Cook Time
50
Minutes
Serves
2 - 4
People
Effort
What's this?
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
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.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.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!