# Components:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 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
# Method:
01 - Melt butter in a large pot over medium heat. Add diced onion and minced garlic; cook for 2–3 minutes until softened.
02 - Add cubed butternut squash to the pot and stir for 2 minutes to combine flavors.
03 - Pour in whole milk and bring to a gentle simmer. Cover and cook for 10–12 minutes until squash is fork-tender.
04 - Use an immersion blender or carefully transfer to a blender to puree the mixture until smooth.
05 - Return the pot to medium heat. Add uncooked pasta, Dijon mustard, paprika, nutmeg, salt, and black pepper. Stir well to combine.
06 - Simmer uncovered, stirring frequently, for 10–12 minutes until pasta is al dente and sauce is creamy. Add more milk if necessary to maintain sauce consistency.
07 - Remove from heat. Stir in shredded cheddar, mozzarella, and optional cream cheese until fully melted and smooth.
08 - Taste and adjust seasoning if needed. Serve warm, optionally garnished with extra cheese or fresh herbs.
