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Butternut Squash Macaroni and Cheese

5

50

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.

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  • 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

  • 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

  • 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

    • 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

Cooking Notes

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