# Components:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - about 3 cups peeled and cubed butternut squash
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 ½ cups whole milk
06 - 1 cup shredded sharp cheddar cheese
07 - ½ cup shredded mozzarella cheese
08 - 2 tbsp unsalted butter
09 - 2 tbsp cream cheese (optional)
→ Seasonings
10 - 1 tsp Dijon mustard
11 - ½ tsp paprika
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground black pepper
14 - pinch of nutmeg
# Directions:
01 - Melt butter in a large pot over medium heat, then add diced onion and minced garlic; cook for 2 to 3 minutes until softened.
02 - Add cubed butternut squash and stir for 2 minutes to combine.
03 - Pour in whole milk and bring to a gentle simmer. Cover and cook for 10 to 12 minutes until the squash is tender when pierced with a fork.
04 - Use an immersion blender or transfer mixture to a countertop blender to puree until smooth.
05 - Return the pot to medium heat. Stir in uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and black pepper to the blended sauce.
06 - Simmer uncovered, stirring frequently, for 10 to 12 minutes or until pasta reaches al dente texture and sauce thickens. Add additional milk as needed to maintain a creamy consistency.
07 - Remove from heat and stir in shredded cheddar, mozzarella, and optional cream cheese until fully melted and smooth.
08 - Adjust seasoning to taste. Serve warm, optionally garnished with extra cheese or fresh herbs.
