3cupsdiced butternut squashabout half of a medium squash
1lbuncooked pastaany shape, 453 g
1cupshredded sharp cheddar cheese100 g
½cupplain yogurt120 g
Flavor Base: Add 1 Tbsp olive oil to a large pot and set over medium heat. Add ½ cup diced white onion and 2 cloves garlic, cooking until soft and fragrant, about 5 minutes.
Butternut: Add 1 ½ cups vegetable broth, 3 cups diced butternut squash, 1 tsp salt, and ¼ tsp pepper. Cover and let simmer until butternut is tender, 7 to 10 minutes.
Cook Pasta: Meanwhile, boil 1 lb uncooked pasta according to instructions on package, cooking until al dente.
Blend: Using a handheld immersion blender (or working carefully with a countertop blender), puree the butternut mixture until smooth.
Mix: Mix the butternut puree into the pasta. Add 1 cup shredded sharp cheddar cheese and stir to evenly combine, then add ½ cup plain yogurt and continue stirring until evenly mixed. Taste and add more salt and pepper as needed. Optionally stir in dijon mustard*.
*Dijon mustard in mac in cheese is one of my favorite mac & cheese hacks! While it doesn't actually add any detectable mustard flavor, it elevates the flavors of the cheese and salt. Try it next time you make this!