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Healthier, BBQ-Grilled Mac & Cheese with Asparagus


Ingredients for 4 servings:

  • 4oz uncooked quinoa pasta (or wheat pasta)
  • 2 cups chopped asparagus
  • 1/3 cup sliced red onion (chopped into pieces)
  • 3 slices turkey bacon (uncured, nitrate free, natural from turkey leg)**
  • 1 tablespoon garlic (paste or minced)
  • 1 cup low sodium chicken broth
  • 2 tablespoons quinoa flour (or wheat flour)
  • 1/2 cup 2% Greek yogurt
  • 1/3 cup goat cheese**
  • 1 tablespoon freshly chopped rosemary
  • Topping
    • 1/2 cup reduced fat shredded mozzarella
    • 4 tablespoons wheat panko crumbs (or homemade wheat bread crumbs)
  • sea salt & pepper to taste
  • coconut oil spray

** denotes an optional ingredient


Step 1

Set your Traeger grill or oven to 350F.

Step 2

Cook pasta according to the instructions provided on the package and set aside.

Step 3

Spray a (nonstick) skillet on medium-high heat and spray with coconut oil.

Step 4

Cook garlic, red onions and bacon together in the skillet for about 4 minutes or until the red onions turn brown and the edges of the bacon are crispy.

Step 5

Add chicken broth, flour, Greek yogurt and goat cheese. Stir and allow the sauce to simmer.

Step 6

Then add cooked pasta, chopped asparagus and fresh rosemary. Stir thoroughly and then remove from the heat.

Step 7

Pour the contents into a baking dish. I used mini cast-iron dishes in order to better measure out individual portion sizes.

Step 8

Top with mozzarella, then panko crumbs.

Step 9

Bake for at least 20 minutes at 350F, or until the breadcrumbs have turned brown.

Step 10

Serve immediately and enjoy!