# Ingredient List:
→ Pasta
01 - 12 ounces 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 tablespoons unsalted butter
→ 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)
# Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and butternut squash; sauté for 5 to 7 minutes until beginning to soften. Stir in minced garlic and cook one more minute.
02 - Pour in whole milk and water. Bring to a simmer, cover, and cook for 10 to 12 minutes until squash and carrot are very tender.
03 - Use an immersion blender to puree the contents in the pot until smooth and creamy, or carefully transfer to a blender and return to the pot after blending.
04 - Stir in uncooked pasta, 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 reaches al dente and the sauce thickens, about 10 minutes. Add additional water or milk as needed.
05 - Remove from heat. Stir in sharp cheddar and Parmesan cheeses until fully melted and smooth. Adjust seasoning to taste and serve immediately.
