A creamy one-pot meal featuring butternut squash, cheddar, and mozzarella for a flavorful comfort dish.
# What you need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 2 1/2 cups peeled and cubed butternut squash
03 - 1 small carrot, peeled and diced
04 - 1 small onion, chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 3 cups whole milk
07 - 1 cup sharp cheddar cheese, shredded
08 - 1/2 cup mozzarella cheese, shredded
09 - 2 tablespoons cream cheese
→ Pantry
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon ground mustard
13 - 1/4 teaspoon smoked paprika
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon black pepper
# Directions:
01 - Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrot, and butternut squash; cook for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in whole milk and bring to a gentle simmer. Cover and cook for 10 minutes until squash and carrots are very tender.
04 - Use an immersion blender or transfer the mixture to a blender and puree until completely smooth.
05 - Stir in uncooked pasta, ground mustard, smoked paprika, salt, and black pepper. Bring to a gentle boil, then reduce heat to low, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is tender.
06 - Remove from heat and stir in shredded cheddar, mozzarella, and cream cheese until melted and sauce becomes creamy. Adjust seasoning as needed.
07 - Let the mixture stand for 5 minutes before serving to allow the sauce to thicken.
