Step 1

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.

Step 2

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.

Step 3

Once the mixture is thick and sauce like, add the pureed butternut squash and stir. Add half of the grated cheese and stir.

Step 4

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.