Ingredients:

  • 12 oz Short Pasta (Elbow, Cavatappi, or Shells)
  • 1 lb Butternut Squash, peeled and cubed
  • 2 large Carrots, peeled and roughly chopped
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 2.5 cups Whole Milk (3.25%)
  • 6 oz Sharp Cheddar Cheese, freshly shredded
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Dry Mustard Powder

Instructions:

  1. Steam the butternut squash and carrots in a steamer basket until they are very tender (about 15-20 minutes). This breaks down the cell walls for a smooth purée.
  2. Transfer the cooked vegetables, along with a splash of milk or water, to a blender. Purée on high until the mixture is completely smooth and velvety. Set aside.
  3. Cook the pasta according to package directions, subtracting 1 minute from the specified time (to ensure it is slightly less than al dente). Drain the pasta, reserving about 1/2 cup of the cooking water.
  4. While the pasta cooks, prepare the roux: Melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1 minute until the mixture is lightly golden and smells nutty.
  5. Slowly whisk in the whole milk until the mixture is smooth and no lumps remain. Bring the liquid to a gentle simmer, stirring constantly, until the sauce has thickened significantly (about 5-7 minutes).
  6. Remove the saucepan from the heat immediately. Whisk in the prepared vegetable purée, salt, pepper, and dry mustard powder until fully incorporated.
  7. Gradually add the shredded cheddar cheese, stirring constantly off-heat until the sauce is completely smooth and homogeneous. If the sauce appears too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
  8. Add the drained pasta to the sauce. Stir gently to coat every noodle completely. Serve immediately.