# What You'll Need:
→ 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 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 garlic and cook for 2 to 3 minutes until softened.
02 - Add cubed butternut squash to the pot and stir for 2 minutes to combine.
03 - Pour in whole milk, bring to a gentle simmer, cover, and cook for 10 to 12 minutes until squash is tender when pierced with a fork.
04 - Use an immersion blender or carefully transfer the mixture to a blender, blending until completely smooth, then return to pot.
05 - Stir in uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and black pepper until evenly combined.
06 - Simmer uncovered over medium heat, stirring frequently, for 10 to 12 minutes until pasta is al dente and sauce is creamy, adding more milk if necessary to maintain desired consistency.
07 - Remove from heat and stir in sharp cheddar, mozzarella, and optional cream cheese until fully melted and smooth.
08 - Taste and modify seasonings as needed; serve warm, optionally garnished with extra cheese or fresh herbs.
