# What You'll Need:
→ Pasta
01 - 12 ounces elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups peeled and diced butternut squash (approximately 350 grams)
03 - 1 small carrot, peeled and diced
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Dairy & Cheese
06 - 2 cups whole milk (480 milliliters)
07 - 1 cup water (240 milliliters)
08 - 1 ½ cups shredded sharp cheddar cheese (150 grams)
09 - ½ cup grated Parmesan cheese (50 grams)
10 - 2 tablespoons unsalted butter (28 grams)
→ Seasonings
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
14 - ½ teaspoon Dijon mustard (optional)
# How to Make It:
01 - Melt butter over medium heat in a large pot. Add diced onion, carrot, and butternut squash. Cook, stirring occasionally, until vegetables begin to soften, about 5 to 7 minutes. Add minced garlic and sauté for an additional minute.
02 - Pour in whole milk and water. Bring to a simmer, cover the pot, and cook for 10 to 12 minutes until the squash and carrot are very tender.
03 - Using an immersion blender, puree the vegetable and milk mixture in the pot until smooth and creamy. Alternatively, transfer carefully to a standard blender and return the purée to the pot.
04 - Stir in 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 pasta is al dente and sauce thickens, approximately 10 minutes. Add additional water or milk if necessary to adjust consistency.
05 - Remove pot from heat. Stir in shredded cheddar and grated Parmesan until fully melted and the sauce is smooth. Adjust seasoning as needed and serve immediately.
