# Components:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups peeled and diced butternut squash (about 350 g)
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 ml)
07 - 1 cup water (240 ml)
08 - 1½ cups shredded sharp cheddar cheese (150 g)
09 - ½ cup grated Parmesan cheese (50 g)
10 - 2 tablespoons unsalted butter (28 g)
→ 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)
# Directions:
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. Add minced garlic and cook for 1 additional minute.
02 - Pour in whole milk and water. Bring to a simmer, cover, and cook for 10 to 12 minutes until butternut squash and carrot are very tender.
03 - Use an immersion blender to puree the vegetable mixture in the pot until smooth and creamy. Alternatively, transfer to a blender carefully and return purée to 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, until pasta is al dente and sauce thickens, about 10 minutes. Add additional water or milk if needed to maintain desired consistency.
05 - Remove from heat and stir in shredded cheddar and grated Parmesan until melted and smooth. Adjust seasoning to taste and serve hot.
