Defrost the butternut squash chunks and puree using a hand blender. If you don't have a hand blender you can mash the butternut squash with a fork. Set aside.
Place the milk, water, macaroni, salt, mustard, nutmeg & garlic granules in a large saucepan. Cook over a medium heat for about 3 - 4 minutes until the first bubbles just start to appear. Turn down the heat and cook for a further 10 - 12 minutes, stirring continuously. It is important not to let the mixture boil.
Once the mixture is thick and sauce like, add the pureed butternut squash and stir. Add half of the grated cheese and stir.
Tip into a casserole dish and top with the remaining cheese. Place under the grill until all the cheese has melted, is bubbling and has started to brown.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.