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