# 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 (adjust to taste)
12 - ¼ tsp ground black pepper
13 - ¼ tsp ground nutmeg (optional)
14 - ½ tsp Dijon mustard (optional)
# How to Make It:
01 - Melt butter over medium heat in a large pot. Add diced onion, carrot, and butternut squash, sautéing for 5 to 7 minutes until vegetables soften. Stir in minced garlic and cook for an additional minute.
02 - Pour in whole milk and water. Bring to a gentle simmer, then cover and cook for 10 to 12 minutes until the squash and carrot are very tender.
03 - Use an immersion blender to puree the mixture directly in the pot until smooth and creamy. Alternatively, transfer carefully to a blender and return the pureed sauce to the pot.
04 - Stir in uncooked pasta, salt, black pepper, nutmeg, and Dijon mustard. Bring mixture to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered, stirring frequently, until pasta is al dente and sauce has thickened, about 10 minutes. Add additional water or milk if necessary to maintain consistency.
05 - Remove from heat and stir in shredded sharp cheddar and grated Parmesan until melted and silky. Adjust seasoning as needed and serve immediately.
