Creating Mac and Cheese with Butternut Squash and Thyme Crumb Topping is as easy as following these steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Butternut Squash: In a bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender.

3. Cook Pasta: In a large pot, bring water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

4. Make Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually add milk, whisking continuously until thickened.

5. Add Cheese: Remove from heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Mix in garlic powder, onion powder, paprika, mustard powder, and season with salt and pepper.

6. Combine Ingredients: In a large bowl, combine the cooked pasta, roasted butternut squash, and cheese sauce. Stir until thoroughly mixed.

7. Prepare Crumb Topping: In a small bowl, combine breadcrumbs, thyme, and a drizzle of olive oil. Mix until breadcrumbs are evenly coated.

8. Assemble: Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the crumb topping evenly over the top.

9. Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.

10. Cool and Serve: Remove from the oven and let it cool for a few minutes before serving.