# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups peeled and diced butternut squash (about 12 oz)
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 - 1½ cups shredded sharp cheddar cheese (about 5¼ oz)
09 - ½ cup grated Parmesan cheese (about 1¾ oz)
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)
# How-To:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and butternut squash; sauté for 5 to 7 minutes until vegetables soften. Add minced garlic and cook for 1 additional minute.
02 - Pour whole milk and water into the pot. Bring to a simmer, cover, and cook for 10 to 12 minutes until butternut squash and carrot are tender.
03 - Use an immersion blender to blend the contents in the pot until smooth and creamy. Alternatively, carefully transfer to a blender, puree, and return to the pot.
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, about 10 minutes until pasta is al dente and sauce thickens. Add additional water or milk if needed.
05 - Remove pot from heat and stir in shredded cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning if necessary. Serve immediately while hot.
