Creamy one-pot mac with butternut squash, cheddar, and mozzarella for a smooth, flavorful dish.
# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Vegetables
02 - 3 cups butternut squash, peeled and cubed
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 2 ½ cups whole milk
06 - 1 cup shredded sharp cheddar cheese
07 - ½ cup shredded mozzarella cheese
08 - 2 tbsp unsalted butter
09 - 2 tbsp cream cheese (optional)
→ Seasonings
10 - 1 tsp Dijon mustard
11 - ½ tsp paprika
12 - ½ tsp salt, or to taste
13 - ¼ tsp ground black pepper
14 - Pinch of nutmeg
# Recipe Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion and minced garlic; cook 2 to 3 minutes until softened.
02 - Add cubed butternut squash; stir and cook for 2 minutes.
03 - Pour in whole milk and bring to a gentle simmer. Cover and cook 10 to 12 minutes until squash is fork-tender.
04 - Use an immersion blender or transfer carefully to a blender and purée until smooth.
05 - Return blended mixture to medium heat. Add uncooked macaroni, Dijon mustard, paprika, nutmeg, salt, and pepper. Stir to combine.
06 - Simmer uncovered, stirring frequently, 10 to 12 minutes until pasta is al dente and sauce thickens, adding more milk if necessary to maintain creamy texture.
07 - Remove from heat. Stir in cheddar, mozzarella, and cream cheese (if used) until fully melted and smooth.
08 - Adjust seasoning to taste. Serve warm, optionally garnished with extra cheese or fresh herbs.
