Ingredients
- 1lb noodles – I used rigatoni
- 2 tbsp butter
- 2 shallots, finely diced
- 2 cloves garlic
- 4 cups butternut squash
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp mustard powder
- 1/4 tsp nutmeg
- pinch of cayenne
- 1 3/4 cups chicken broth (vegetable broth works too!)
- 1 cup milk
- 1.5 cups shredded cheddar
- 1 cup shredded gouda
- 1/2 cup grated parmesan cheese (more for topping)
Instructions
- Heat large pot with water and salt, bring to boil. Cook noodles according to package, drain, and set aside.
- In same large pot, turn heat to medium-high and add butter and shallots. Cook for two minutes and then add in garlic and butternut squash.
- Add all spices, stir, and then add in chicken broth. Bring to boil and cook until butternut squash is tender, about 8-10 minutes. Using a blender or immersion blender, blend until completely smooth.
- Reduce heat to medium-low and stir in milk and all of the cheeses. Use a whisk to help blend. Once cheese is melted, stir in pasta and toss until evenly coated.
- Top with more parmesan cheese and serve! Enjoy!
Category: dinner, lunch, fall
Method: Stovetop
Cuisine: American
