# What You'll Need:
→ 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 - 1½ 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
# Directions:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and butternut squash and 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 to a simmer, cover, and cook for 10 to 12 minutes until squash and carrot are very tender.
03 - Puree the vegetable and liquid mixture in the pot using an immersion blender 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, until pasta is al dente and sauce thickens, about 10 minutes. Add additional water or milk as needed to maintain consistency.
05 - Remove from heat and stir in shredded cheddar and grated Parmesan until melted and smooth. Adjust seasoning to taste. Serve immediately.
