While butternut squash cooks, cook pasta according to package instructions and steam the broccoli. Once pasta is done cooking, strain and run under cold water to stop the cooking process. Mix with a dash of extra-virgin olive oil to prevent the pasta from sticking and set aside.
Add the butternut squash, cauliflower, and what is left of the vegetable stock into a high-speed blender. Add cheeses, non-dairy milk, 3 tablespoons grass-fed butter, and dijon mustard. Blend until creamy. Taste and adjust seasoning as desired.
Place pasta and steamed broccoli in a large mixing bowl. Pour 1/2 cup of sauce at a time over pasta and broccoli until the pasta is well coated and as cheesy as you like it. Taste and adjust salt and pepper as desired!
Preheat oven to 350 °F. Pour Mac & Cheese into a baking dish. Top with the additional cheddar and parmesan cheese and bake for 10 minutes, until cheese is melted.
While the Mac & Cheese is baking, make the pecan breadcrumbs: Pulse pecans in a food processor until a sand-like consistency is achieved. Mix in optional spices if using.
Once the Mac & Cheese is done, sprinkle with pecan breadcrumbs and broil on low for 2-3 minutes, or until golden brown.
Serve and enjoy!
When tasting your sauce, feel free to add more cheese to it!
You can omit the cayenne, chili powder, and garlic powder in the pecan topping if desired!
The cheese sauce yields 4 cups. You might have about 1 cup leftover depending on how cheesy you like your mac & cheese! Store the leftover cheese sauce in your fridge for up to one-week.
Steam broccoli: Cut broccoli into 2-inch florets. Place a steamer insert into a medium pot. Add a little water, cover and bring the water to a boil. Place broccoli florets in the pot and steam for 4 to 5 minutes, or until fork tender. Drain and run under cold water to stop the cooking process. Add to pasta once cooked.