Skip to Main Content
  • Grill now, pay later. Rates as low as 0% APR financing with Affirm.  |Shop Now
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




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
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


  • 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

    • 1 Medium butternut squash

  • 3

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

    • 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.

    • 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!

    • 1 Cup cheese, grated

My Notes

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

Your Cart