# Components:
→ 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)
# Method:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, and butternut squash, then sauté for 5 to 7 minutes until vegetables begin to soften. Add minced garlic and cook for an additional minute.
02 - Pour in whole milk and water. Bring the mixture to a simmer, cover, and cook for 10 to 12 minutes until butternut squash and carrot are very tender.
03 - Using an immersion blender, puree the mixture in the pot until smooth and creamy. Alternatively, transfer carefully to a blender, then return to the pot.
04 - Stir uncooked pasta into the pureed sauce along with salt, black pepper, nutmeg, and Dijon mustard if using. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered, stirring frequently, about 10 minutes until pasta is al dente and sauce thickens. Add extra water or milk as needed.
05 - Remove from heat and stir in sharp cheddar and Parmesan cheeses until fully melted and the sauce is smooth. Adjust seasoning to taste before serving hot.
