# What you'll need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups butternut squash, peeled and diced
03 - 1 small carrot, peeled and diced
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Dairy & Cheese
06 - 2 cups whole milk
07 - 1 cup water
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg, optional
14 - 1/2 teaspoon Dijon mustard, optional
# Method:
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 slightly. Stir in minced garlic and cook an additional minute.
02 - Pour in whole milk and water. Bring to a simmer, cover, and cook 10 to 12 minutes until squash and carrot are tender.
03 - Use an immersion blender to puree the contents until smooth and creamy. Alternatively, transfer mixture carefully to a blender and return it to the pot once pureed.
04 - Stir in uncooked pasta, salt, black pepper, nutmeg (if using), and Dijon mustard (if using). 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, adding extra water or milk if necessary.
05 - Remove pot from heat. Stir in shredded cheddar and grated Parmesan until melted and smooth. Adjust seasoning as needed and serve immediately.
