Butternut Squash Mac and Cheese

1 pound butternut squash, peeled, seeded, and cut into ½ inch cubes, or 1 (15-ounce) bag frozen cubed butternut squash (do not thaw)

1 ½ cups whole milk

½ cup water

½ teaspoon kosher salt, plus more for the pasta water

¼ teaspoon ground white pepper

¼ teaspoon freshly grated nutmeg

1 pound dry small pasta shells

1 ½ cups grated sharp cheddar cheese (about 6 ounces)

¼ cup finely grated Parmesan cheese

2 ounces cream cheese, at room temperature

Directions at thekitchn.com

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