# Ingredients:
→ 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, or to taste
12 - ¼ tsp ground black pepper
13 - ¼ tsp ground nutmeg (optional)
14 - ½ tsp Dijon mustard (optional)
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, and butternut squash; sauté for 5 to 7 minutes until vegetables begin to soften. Add garlic and cook for an additional minute.
02 - Pour in milk and water, bring to a simmer, then cover and cook for 10 to 12 minutes until squash and carrot are very tender.
03 - Puree the vegetables in the pot using an immersion blender until smooth and creamy; alternatively, transfer to a blender and return the puree to the pot.
04 - Stir in uncooked pasta, salt, 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.
05 - Remove from heat and stir in cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning as needed and serve hot.
