# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
03 - 1 small carrot, peeled and chopped
04 - 1 small onion, diced
05 - 2 garlic cloves, minced
→ Liquid
06 - 3 cups vegetable broth
07 - 1 cup milk (dairy or unsweetened plant-based)
→ Cheese
08 - 6 oz sharp cheddar cheese, grated
09 - 2 oz parmesan cheese, grated
→ Seasonings
10 - 2 tbsp butter
11 - 1/2 tsp ground mustard
12 - 1/4 tsp smoked paprika
13 - 1/4 tsp ground black pepper
14 - 1/2 tsp salt (plus more to taste)
15 - Pinch of nutmeg (optional)
# How To Make:
01 - Melt butter in a large pot over medium heat. Add diced onion and chopped carrot; cook for 3 to 4 minutes until softened. Add minced garlic and cook for another minute.
02 - Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes until squash is tender.
03 - Use an immersion blender directly in the pot or transfer in batches to a countertop blender. Puree until completely smooth.
04 - Stir in milk, ground mustard, smoked paprika, black pepper, salt, and optional nutmeg. Bring the sauce to a gentle simmer.
05 - Add uncooked pasta to the pot and stir well. Cook uncovered, stirring frequently, for 8 to 10 minutes until pasta is al dente and sauce thickens. Add extra milk if needed for desired consistency.
06 - Remove from heat. Stir in grated cheddar and parmesan until fully melted and creamy. Adjust seasoning to taste.
07 - Serve immediately, optionally garnished with additional cheese or chopped parsley.
