Smoked Butternut Squash Mac and Cheese

Anything cooked inside, in the oven or on the stovetop, can be cooked outside on the smoker, and that includes a great Mac and Cheese recipe!

The squash picks up a subtle smoky flavor before it’s blended into the sauce, so you’re not getting chunks of squash throughout the pasta. Instead, it becomes part of the creamy, cheesy, velvety base. Then we add smoked chicken and bacon for even more smoky flavor and texture.

It’s a great fall side dish for a backyard dinner, but honestly, with the chicken and bacon, it can easily be dinner all on its own.

Why You’ll Love This Smoked Butternut Squash Mac and Cheese

• It’s creamy without relying on a heavy cream sauce. The smoked butternut squash becomes part of the sauce and adds incredible texture.
• The squash adds subtle sweetness. It balances the sharp cheeses and smoky meats.
• You get smoke in every bite. The squash, chicken, and bacon all bring their own uniquely smoky flavor.
• It’s a great make-ahead recipe. You can smoke the squash, chicken, and bacon ahead of time, then assemble the mac and cheese when you’re ready.
• It works as a side or main dish. Leave out the chicken for a hearty side, or keep it in for a complete meal.
• It’s perfect for fall. This is exactly the kind of cozy, over-the-top comfort food I want when the weather cools down.

Ingredients

There are a few components to this recipe, but you can knock them out at the same time on the smoker.

For the Smoked Squash and Meats

• Butternut squash: One medium squash, peeled, seeded, and cut into cubes.
• Chicken breasts: Smoked alongside the squash and then shredded or diced. For a shortcut, you can also use pre-cooked chicken or a rotisserie chicken.
• Thick-cut bacon: Smoked until crisp and then chopped.
• Olive oil: Helps the seasoning stick to the squash and chicken.
• Seasoning: Use your favorite easy rub or SPG rub for the squash (or simply Kosher salt and pepper) and your favorite BBQ rub or chicken seasoning for the chicken. You can also use the same seasoning for both. Seriously, keep it simple!

For the Mac and Cheese

• Macaroni: A 12-ounce box of your favorite macaroni or other noodles works well.
• Yellow onion and garlic: Build the savory base for the sauce.
• Whole milk and chicken stock: Loosen the squash puree and create a creamy sauce.
• Sharp cheddar: Adds the classic mac and cheese flavor.
• Parmesan: Adds saltiness and depth.
• Nutmeg: Just a small amount adds warmth without making the sauce taste sweet.
• Kosher salt and black pepper: Season the sauce to taste.

Preparation

Prepare the Butternut Squash

• Slice off both ends of the squash, then cut it in half and remove the seeds and pulp.
• Peel the squash with a sharp vegetable peeler, then cut it into evenly sized cubes.
• Toss the cubed squash with olive oil and seasoning, then place on a sheet pan.
• Tip: Remove the seeds before peeling. It’s much easier to scoop out the seeds while the skin is still on.

Prepare the Chicken and Bacon

• Coat the chicken with olive oil and your favorite chicken seasoning.
• The bacon doesn’t need any additional seasoning.

How to Smoke Butternut Squash

1. Prepare smoker and target 250 degrees Fahrenheit using fruit wood (like apple or cherry) for a sweeter and softer flavor. If you want a more pronounced smoke flavor use oak or hickory. 
2. Place the sheet tray of seasoned squash right onto the smoker. This is also a good time to add the chicken and bacon directly to the smoker.
3. Butternut squash: Smoke for about 2 hours, or until tender.
4. Chicken: Start checking after about 1 hour and remove when the internal temperature reaches 160°F, allowing for carryover cooking.
5. Bacon: Remove when crisp, generally around 90 minutes to 2 hours.

Once everything is done, shred or dice the chicken and chop the bacon.

Make-ahead option: You can smoke the squash, chicken, and bacon a day ahead and refrigerate them until you’re ready to make the mac and cheese.

How to Make Smoked Butternut Squash Mac and Cheese

Start with the base, then blend it for texture, and then combine the ingredients.

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions, then drain and set aside.
2. Sauté the aromatics: Heat olive oil in a large 10-inch cast iron skillet or deep sauté pan over medium heat. Add the diced onion and cook until softened, about 10 minutes. Add the garlic and cook for another minute.
3. Add the squash: Add the smoked butternut squash and stir for 1–2 minutes to warm it through and combine it with the onion and garlic.
4. Blend the sauce: Transfer the squash mixture to a high-powered blender. Add the milk, chicken stock, salt, pepper, and nutmeg. Blend until completely smooth. If the mixture is too thick, add a little more milk or chicken stock until you reach a smooth, pourable consistency.
5. Add the cheese: Pour the squash puree back into the skillet over low heat. Add the cheddar and Parmesan and stir until the cheese is melted and the sauce is smooth.
6. Add the pasta and meats: Stir in the cooked macaroni, chicken, and half of the chopped bacon. Continue stirring until everything is evenly coated and warmed through.
7. Finish: Taste and adjust the salt and pepper as needed. Top with the remaining bacon and serve warm.