FOr the topping combine the cheese, parsley crackers and bacon in a food processor. Pulse until the mixture reaches a fine breadcrumb consistency. Set aside.
For the mac and cheese bring a large pot of salted water to a boil.
melt the butter in a large skillet over medium heat. add the flour and stir to combine, then cook about 2 min. Whisk in the milk butternut squash, mustard, 1 tsp salt and 1/2 tsp pepper. reduce the heat to low and cook, stirring constantly until thickened, 2 to 4 min.
meanwhile add the gnoochie to the boiling water. cook 2 to 3 min. trhen drian.
stir the cheese into the milk mixture until melted. if the mixture is too thick and add a splash of milk. add the gnoochi and stir to coat sprinkle with the crumb topping and serve directly from the skillet.
