# What's Needed:
→ Pasta
01 - 10.5 oz elbow macaroni or short pasta
→ Vegetables
02 - 14 oz butternut squash, peeled and diced (about 2 cups)
03 - 1 small carrot, peeled and diced
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 2 ½ cups milk (whole or 2%)
07 - 1 cup shredded sharp cheddar cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter
→ Seasonings
10 - ½ tsp salt (plus more to taste)
11 - ¼ tsp ground black pepper
12 - ¼ tsp ground nutmeg (optional)
13 - ½ tsp Dijon mustard (optional)
→ Optional Toppings
14 - 2 tbsp chopped fresh parsley
15 - Extra grated cheese for serving
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion and carrot; sauté for 3 to 4 minutes until they begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced butternut squash, salt, pepper, and nutmeg. Sauté for 2 to 3 minutes.
04 - Pour in the milk and bring to a simmer. Cover and cook for 10 to 12 minutes until squash and carrot are very tender.
05 - Use an immersion blender to puree the mixture directly in the pot until smooth, or carefully transfer to a blender and return to the pot.
06 - Add dry pasta and stir well. Bring to a gentle simmer, stirring frequently to prevent sticking. Cook uncovered for 8 to 10 minutes until pasta is al dente and sauce thickens.
07 - Remove from heat and stir in cheddar, Parmesan, and Dijon mustard until fully melted and creamy. Adjust seasoning as needed.
08 - Serve hot, garnished with chopped parsley and extra grated cheese if desired.
