# Components:
→ Pasta
01 - 12 ounces elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups peeled and diced butternut squash (about 350 grams)
03 - 1 small peeled and diced carrot
04 - 1 small diced onion
05 - 2 cloves minced garlic
→ Dairy & Cheese
06 - 2 cups whole milk (480 milliliters)
07 - 1 cup water (240 milliliters)
08 - 1½ cups shredded sharp cheddar cheese (150 grams)
09 - ½ cup grated Parmesan cheese (50 grams)
10 - 2 tablespoons unsalted butter (28 grams)
→ 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)
# Method:
01 - In a large pot, melt butter over medium heat. Add diced onion, carrot, and butternut squash. 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 the pot, and cook for 10 to 12 minutes until the squash and carrot are very tender.
03 - Use an immersion blender to puree the vegetable mixture inside the pot until smooth and creamy. Alternatively, transfer to a blender and return the puree to the pot.
04 - Stir in uncooked pasta, salt, black pepper, optional nutmeg, and optional Dijon mustard. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered, stirring frequently, about 10 minutes or until pasta is al dente and sauce has thickened. Add additional water or milk if needed for consistency.
05 - Remove the pot from heat. Stir in shredded cheddar and grated Parmesan until fully melted and sauce is smooth. Adjust seasoning as desired. Serve immediately while hot.
