# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 14 oz peeled and diced butternut squash (about 2 cups)
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 cups whole milk or unsweetened plant-based milk
06 - 1 cup grated cheddar cheese
07 - ½ cup grated mozzarella cheese
08 - 2 tbsp unsalted butter
→ Seasonings
09 - ½ tsp salt, plus additional to taste
10 - ¼ tsp black pepper
11 - ¼ tsp ground nutmeg (optional)
12 - ¼ tsp smoked paprika (optional)
→ Topping (optional)
13 - 2 tbsp grated parmesan cheese
14 - 2 tbsp chopped fresh parsley
# Directions:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 minutes until softened, then add minced garlic and sauté for an additional minute.
02 - Add diced butternut squash to the pot and cook while stirring for 2 minutes to begin softening.
03 - Pour in the milk and season with salt, black pepper, nutmeg, and smoked paprika. Bring to a gentle simmer, cover, and cook for 10 to 12 minutes until the squash is tender when pierced with a fork.
04 - Use an immersion blender to blend the squash mixture until smooth and creamy. Alternatively, transfer to a blender and puree before returning the sauce to the pot.
05 - Add pasta directly to the pot and stir to combine. Simmer uncovered, stirring frequently, for 8 to 10 minutes until pasta is al dente and sauce thickens, adding a splash of milk if necessary.
06 - Reduce heat to low and stir in cheddar and mozzarella cheese until fully melted and silky. Adjust seasoning with additional salt and pepper if desired.
07 - Dish out warm, garnished with grated parmesan cheese and chopped fresh parsley if using.
