# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups peeled and diced butternut squash
03 - 1 small peeled and diced carrot
04 - 1 small diced onion
05 - 2 cloves minced garlic
→ 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)
# Step-by-Step Instructions:
01 - Melt butter over medium heat in a large pot. Add onion, carrot, and butternut squash; sauté for 5 to 7 minutes until vegetables begin to soften. Add garlic and cook for 1 minute more.
02 - Pour in 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 mixture until smooth and creamy, or carefully transfer to a blender 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 from heat. Stir in cheddar and Parmesan until fully melted and sauce is smooth. Adjust seasoning as desired. Serve hot.
