# What You’ll Need:
→ 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 tbsp unsalted butter (28 g)
→ 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)
# How to Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and butternut squash. Cook for 5 to 7 minutes until vegetables soften, then 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 the squash and carrot are tender.
03 - Using an immersion blender, puree the mixture in the pot until smooth and creamy. Alternatively, transfer carefully to a blender and return to the pot.
04 - Stir in uncooked pasta, salt, pepper, nutmeg, and Dijon mustard. Bring to a gentle boil, then reduce heat to 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. Stir in shredded cheddar and grated Parmesan until melted and smooth. Adjust seasoning to taste and serve warm.
