# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups butternut squash, peeled and diced
03 - 1 small carrot, peeled and diced
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Dairy & Cheese
06 - 2 cups whole milk
07 - 1 cup water
08 - 1 ½ cups shredded sharp cheddar cheese
09 - ½ cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
→ Seasonings
11 - ½ tsp salt
12 - ¼ tsp ground black pepper
13 - ¼ tsp ground nutmeg (optional)
14 - ½ tsp Dijon mustard (optional)
# How to Make It:
01 - Melt the butter over medium heat in a large pot. Add the diced onion, carrot, and butternut squash. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Add minced garlic and cook for another minute.
02 - Pour in the whole milk and water. Bring to a simmer, cover, and continue cooking until the squash and carrot are very tender, approximately 10 to 12 minutes.
03 - Use an immersion blender directly in the pot to purée the cooked vegetables until the sauce is smooth and creamy. Alternatively, transfer the mixture to a blender, purée, and return to the pot.
04 - Stir in the uncooked pasta along with salt, black pepper, nutmeg, and Dijon mustard. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered, stirring frequently, until the pasta is al dente and the sauce thickens, about 10 minutes. Add extra water or milk if necessary to achieve desired consistency.
05 - Remove from heat and stir in the shredded cheddar and grated Parmesan until melted and smooth. Adjust seasoning according to taste. Serve immediately.
