# What You'll Need:
→ Pasta
01 - 12 ounces elbow macaroni
→ Vegetables
02 - 3 cups cubed butternut squash, peeled and seeded
03 - 1 small carrot, peeled and chopped
04 - 2 cloves garlic, minced
05 - 1 small yellow onion, diced
→ Liquids
06 - 3 cups low-sodium vegetable broth
07 - 1 cup whole milk
→ Cheeses
08 - 6 ounces sharp cheddar cheese, freshly grated
09 - 2 ounces mozzarella cheese, shredded
10 - 2 tablespoons cream cheese
→ Seasonings
11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon ground nutmeg
15 - 1 tablespoon olive oil
# Step-by-Step Guide:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and minced garlic, cooking until softened, about 2 minutes.
02 - Add cubed butternut squash and chopped carrot to the pot. Cook for 4 minutes, stirring occasionally.
03 - Pour in vegetable broth and bring mixture to a boil. Cover, reduce heat, and simmer until vegetables are very tender, approximately 10 to 12 minutes.
04 - Use an immersion blender directly in the pot or transfer contents to a standard blender. Puree until completely smooth.
05 - Return pot to medium heat. Stir in elbow macaroni, whole milk, salt, black pepper, smoked paprika, and nutmeg. Mix well and bring to a gentle simmer.
06 - Simmer uncovered, stirring frequently, until pasta is al dente and most liquid has been absorbed, about 8 to 10 minutes. Add additional broth or milk as needed to achieve desired consistency.
07 - Reduce heat to low. Stir in grated cheddar, shredded mozzarella, and cream cheese until fully melted and sauce is smooth. Adjust seasoning to taste.
08 - Serve promptly while hot, optionally garnished with extra cheese or fresh herbs.
