Smoky Butternut Squash Macaroni and Cheese
Smoky Butternut Squash
- 2 1/2 Cups Uncooked Macaroni Noodles
- 1 Butternut Squash
- 2 Tbsp Olive Oil
- 1-2 Tbsp Garlic Herb Dry Rub or Italian Seasoning
- 4 Tbsp Butter
- 1/2 Cup Chicken or Vegetable Broth
- 3/4 Cup Heavy Cream
- 1/4 Cup Milk
- Salt and Pepper to Taste
- 1 tsp Paprika
- 2 Cloves Minced Garlic
- 2 Cups Shredded Cheese
- Preheat your smoker to 250 degrees F. Cut the butternut squash into about 6 chunks. Cut the peel off of the squash. Place the squash into a mixing bowl. Pour the olive oil and Garlic Herb Rub on the squash. Mix until evenly incorporated. Place the squash on the grate of the smoker. Smoke for about 40 minutes. Turn the heat up on the smoker to 350 degrees. Cook the squash until it is fork tender. This usually takes another 10-25 minutes.
- Boil the macaroni noodles until they are al dente. Drain the noodles and set aside. Add the squash into a blender with the butter, broth, and garlic. Blend until completely smooth. Pour the mixture into a large pot on the stove. Add the cream, milk, shredded cheese, salt, pepper, and paprika. Cook this mixture on the stove at medium heat until it is evenly incorporated, and the cheese is melted. Pour the noodles into the mixture. Stir until evenly incorporated. Once the dish is completely heated through, remove from the heat. Enjoy!
Mac and cheese is a BBQ staple. There is no argument there. Mac and cheese is also the only glue that is really holding America together right now. I’m not talking about the boxed stuff. I’m talking about homemade mac and cheese. This stuff is a lot easier to make than most people realize.
Not too long ago, I stumbled upon a recipe for butternut squash mac and cheese. At first I was mad. I was bitter that someone was messing with a classic all-American dish. Then I realized that butternut squash could be the perfect vehicle to add smokiness to this amazing dish.
I regret nothing here. This might be the best mac and cheese I’ve had in my entire life! All you BBQ carnivores might think I’m crazy. Why would I put a vegetable in something like this on purpose? Shouldn’t the only vegetable in mac and cheese be a jalapeno?! Trust me guys, this is AMAZING! The secret to success with this dish is to smoke the squash until it is almost done cooking. Turn the heat up just a bit, and let it finish cooking. The squash takes place of the roux that you generally find in homemade mac recipes.
Try this recipe. Trust me. Just do it. Just make this stinking dish. It will change your life forever! Enjoy!