# Required Ingredients:
→ Pasta
01 - 3 cups elbow macaroni or small pasta shells
02 - 5 cups water or low-sodium vegetable broth
→ Vegetables
03 - 2 ½ cups butternut squash, peeled and cubed
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
→ Dairy & Cheese
06 - ¾ cup whole milk or unsweetened non-dairy milk
07 - 1 cup sharp cheddar cheese, grated
08 - ½ cup mozzarella cheese, grated
09 - 2 tablespoons cream cheese
→ Seasonings
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon smoked paprika
12 - ¼ teaspoon ground nutmeg
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
→ Optional Toppings
15 - 2 tablespoons fresh chives or parsley, chopped
16 - ¼ cup grated parmesan
# How-To Steps:
01 - In a large pot, combine butternut squash, onion, garlic, pasta, and water or broth. Bring to a boil over medium-high heat.
02 - Reduce heat to medium and simmer uncovered, stirring occasionally, until pasta and squash are tender and most liquid has been absorbed, about 12 to 15 minutes.
03 - Remove from heat and blend mixture with an immersion blender or transfer in batches to a standard blender until creamy and smooth.
04 - Return pot to low heat, stirring in milk, cheddar, mozzarella, cream cheese, Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Stir until cheeses melt and sauce is silky, about 2 to 3 minutes.
05 - Taste and adjust seasoning as desired. Serve hot garnished with chopped chives or parsley and a sprinkle of parmesan if preferred.
