Butternut Squash Mac and Cheese

Ingredients

• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes, or 1 (15-ounce) bag frozen cubed butternut squash (do not thaw)
• 1 1/2 cups whole milk
• 1/2 cup water
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 pound dried small pasta shells
• 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
• 1/4 cup finely grated Parmesan cheese
• 2 ounces cream cheese, at room temperature

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