# What You'll Need:
→ Pasta
01 - 12 ounces 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 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, cooking until softened, about 2 to 3 minutes.
02 - Add cubed butternut squash to the pot and stir for 2 minutes.
03 - Pour in whole milk, bring to a gentle simmer, cover, and cook for 10 to 12 minutes until the squash is fork-tender.
04 - Using an immersion blender or transferring carefully to a blender, puree the mixture until smooth.
05 - Return the pot to medium heat; stir in uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and black pepper until evenly incorporated.
06 - Simmer uncovered, stirring frequently, for 10 to 12 minutes or until pasta is al dente and sauce is creamy; add additional milk if necessary to achieve desired consistency.
07 - Remove from heat; fold in shredded cheddar, mozzarella, and optional cream cheese until melted and sauce is smooth.
08 - Taste and adjust seasonings as needed; serve warm, optionally garnished with extra cheese or fresh herbs.
