Creamy mac with butternut squash sauce and hidden veggies, all cooked in one pot for simple, comforting meals.
# 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 and Cheese
06 - 2 cups whole milk
07 - 1 cup water
08 - 1 1/2 cups shredded sharp cheddar cheese
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
14 - 1/2 teaspoon Dijon mustard (optional)
# Steps to Follow:
01 - Melt butter over medium heat in a large pot. Add diced onion, carrot, and butternut squash; cook for 5 to 7 minutes until vegetables soften. Add minced garlic and cook an additional minute.
02 - Pour in whole milk and water. Bring mixture to a simmer, cover, and cook for 10 to 12 minutes until squash and carrot are tender.
03 - Use an immersion blender to puree the vegetable mixture in the pot until smooth and creamy. Alternatively, carefully transfer to a blender and return to the pot after blending.
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, about 10 minutes. Add additional water or milk as needed to maintain consistency.
05 - Remove from heat and stir in shredded cheddar and grated Parmesan until melted and smooth. Adjust seasoning to taste. Serve immediately.
