# 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 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
# Steps to Follow:
01 - Melt butter in a large pot over medium heat, then add diced onion and minced garlic. Cook 2 to 3 minutes until softened.
02 - Add cubed butternut squash to the pot and stir continuously for 2 minutes.
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 transfer the mixture to a blender, blending until smooth and creamy.
05 - Return blended mixture to medium heat, then stir in uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and black pepper.
06 - Simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and sauce thickens. Add more milk as needed to maintain creaminess.
07 - Remove from heat and fold in shredded cheddar, mozzarella, and cream cheese (if using) until fully melted and smooth.
08 - Taste, adjust seasoning as desired, and serve warm. Garnish with extra cheese or fresh herbs if preferred.
