Adding butternut squash to classic, creamy mac and cheese gives it just the right amount of flavor and texture to create a new, comforting fall dish. This meatless dish is easy to prep and make ahead to take the stress out of dinnertime. Pair with a fresh salad, slice of toasted rustic bread, or your favorite steamed vegetables.
Tip: You can swap out macaroni noodles for gluten-free or whole wheat pasta.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Utensils
11" x 7" Baking Dish
Food Processor
Large Skillet
Aluminum Foil
Step 1
In the baking dish add butternut squash chunk. Drizzle with olive oil and toss. Sprinkle with salt and pepper.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits in place, then close the hood. Turn dial to ROAST, set temperature to 375°F, set time to 20 minutes. Select STOP/START to begin preheating (preheating will take approx. 3 minutes).
Step 3
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on the grill grate. Close hood to begin cooking.
Step 4
While squash is roasting, cook macaroni according to package directions.Drain well and set aside.
Step 5
When squash has finished roasting,open the hood and remove dish from the grill. Add butternut squash to food processor or blender and puree until smooth. Add in ½ cup of milk and puree again. Set aside.
Step 6
In a large skillet, add butter and place over medium heat. When butter is melted, add flour and nutmeg. Add in the remaining 2 cups of milk and whisk until the mixture is smooth. When mixture is smooth,turn the heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the butternut squash mixture then stir in the rosemary. Add cooked macaroni to the pan and stir until well coated.
Step 7
Add macaroni mixture to the glass baking dish, and mix in half the sharp cheddar cheese and half the aged white cheddar cheese. Cover with aluminum foil.
Step 8
While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 9
Turn dial to BAKE. Press WOODFIRE FLAVOR. Set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
Step 10
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on the grill grate. Close hood to begin cooking.
Step 11
When finished cooking, remove the dish from the grill, top with remaining cheeses and breadcrumbs. Return dish to the grill and close the lid to continue baking for 3 minutes or until the cheese is melted and the breadcrumbs are golden brown.
Step 12
When cooking is complete, open hood and carefully remove the pan. Serve mac and cheese hot.
In the baking dish add butternut squash chunk. Drizzle with olive oil and toss. Sprinkle with salt and pepper.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 2 of 12
To install the grill grate, position it flat on top of the heating element and gently press down until it sits in place, then close the hood. Turn dial to ROAST, set temperature to 375°F, set time to 20 minutes. Select STOP/START to begin preheating (preheating will take approx. 3 minutes).
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 3 of 12
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on the grill grate. Close hood to begin cooking.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 4 of 12
While squash is roasting, cook macaroni according to package directions.Drain well and set aside.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 5 of 12
When squash has finished roasting,open the hood and remove dish from the grill. Add butternut squash to food processor or blender and puree until smooth. Add in ½ cup of milk and puree again. Set aside.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 6 of 12
In a large skillet, add butter and place over medium heat. When butter is melted, add flour and nutmeg. Add in the remaining 2 cups of milk and whisk until the mixture is smooth. When mixture is smooth,turn the heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in the butternut squash mixture then stir in the rosemary. Add cooked macaroni to the pan and stir until well coated.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 7 of 12
Add macaroni mixture to the glass baking dish, and mix in half the sharp cheddar cheese and half the aged white cheddar cheese. Cover with aluminum foil.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 8 of 12
While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 9 of 12
Turn dial to BAKE. Press WOODFIRE FLAVOR. Set temperature to 375°F, and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 3 minutes).
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 10 of 12
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood and place baking dish on the grill grate. Close hood to begin cooking.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 11 of 12
When finished cooking, remove the dish from the grill, top with remaining cheeses and breadcrumbs. Return dish to the grill and close the lid to continue baking for 3 minutes or until the cheese is melted and the breadcrumbs are golden brown.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
½ pound
elbow macaroni
2 ½ cups
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
1 cup
sharp cheddar cheese, shredded, divided
1 cup
aged white cheddar cheese, shredded
3/4 cup
whole wheat breadcrumbs
Step 12 of 12
When cooking is complete, open hood and carefully remove the pan. Serve mac and cheese hot.
280g
butternut squash, chopped into ½-inch pieces
1 tablespoon
olive oil
Kosher salt, as desired
Ground black pepper, as desired
225g
elbow macaroni
618g
whole milk, divided
2 tablespoons
unsalted butter
3 tablespoons
all-purpose flour
1/8 teaspoon
ground nutmeg
1 tablespoon
fresh rosemary, chopped
113g
sharp cheddar cheese, shredded, divided
113g
aged white cheddar cheese, shredded
89g
whole wheat breadcrumbs
2 cups
butternut squash, chopped into ½-inch pieces
