# What You Need:
→ 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
# How To Make It:
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.
03 - Pour in whole milk and bring to a gentle simmer. Cover and cook for 10 to 12 minutes until the squash is tender when pierced with a fork.
04 - Using an immersion blender or transfer carefully to a countertop blender, puree the contents until smooth and creamy.
05 - Return blended sauce to medium heat. Add uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and black pepper. Stir thoroughly to combine.
06 - Simmer uncovered, stirring frequently for 10 to 12 minutes or until pasta reaches al dente and sauce thickens. Add additional milk if sauce consistency requires.
07 - Remove pot from heat. Stir in shredded cheddar, mozzarella, and optional cream cheese until fully melted and incorporated.
08 - Taste and modify seasoning as necessary. Serve warm, optionally garnished with extra cheese or fresh herbs.
