# What You'll Need:
→ Vegetables
01 - 2 cups peeled and diced butternut squash (approximately 8.8 oz)
02 - 1 small peeled and diced carrot (optional)
03 - 1 small finely chopped onion
04 - 2 cloves minced garlic
→ Pasta
05 - 12 oz elbow macaroni
→ Dairy & Cheese
06 - 2 cups whole milk
07 - 1 cup shredded sharp cheddar cheese (about 4.2 oz)
08 - ½ cup shredded mozzarella cheese (about 2.1 oz)
09 - 2 tbsp cream cheese
→ Pantry
10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground black pepper
14 - ¼ tsp ground nutmeg (optional)
15 - ½ tsp mustard powder (optional)
16 - 3 cups water or low-sodium vegetable broth
# How to Make It:
01 - Melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 2–3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add the diced butternut squash and carrot to the pot and sauté for 3–4 minutes, allowing vegetables to soften slightly.
03 - Sprinkle the flour over the vegetables and stir continuously for 1 minute to create a roux base.
04 - Gradually pour in the whole milk and water or vegetable broth, stirring constantly to prevent lumps.
05 - Stir in the elbow macaroni, salt, black pepper, nutmeg (optional), and mustard powder (optional). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta and vegetables are tender.
06 - Use an immersion blender directly in the pot or carefully transfer the mixture to a blender. Blend until smooth and creamy.
07 - Stir in cream cheese, shredded sharp cheddar, and mozzarella until fully melted and incorporated. Adjust seasoning as necessary.
08 - Serve immediately, optionally garnished with additional cheese or fresh herbs.
