Creamy, comforting one-pot dish with butternut squash and cheesy sauce, blending smooth texture with hidden veggies.
# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 cups butternut squash, peeled and diced
03 - 1 small carrot, peeled and diced
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Dairy & Cheese
06 - 2 cups whole milk
07 - 1 cup water
08 - 1 ½ cups shredded sharp cheddar cheese
09 - ½ cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - ½ teaspoon salt or to taste
12 - ¼ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
14 - ½ teaspoon Dijon mustard (optional)
# Step-by-Step Guide:
01 - Melt butter over medium heat in a large pot. Add diced onion, carrot, and butternut squash. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and sauté for an additional minute.
02 - Pour in whole milk and water. Bring to a simmer, cover, and cook for 10-12 minutes until the squash and carrot are very tender.
03 - Use an immersion blender to blend the mixture in the pot until smooth and creamy. Alternatively, transfer to a blender and return the puree to the pot.
04 - Stir in uncooked pasta, salt, black pepper, nutmeg, and Dijon mustard. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook uncovered, stirring frequently, until pasta is al dente and sauce thickens, approximately 10 minutes. Add additional water or milk if necessary to maintain sauce consistency.
05 - Remove from heat and stir in shredded cheddar and grated Parmesan until fully melted and smooth. Adjust seasoning to preference. Serve immediately while hot.
