The Ultimate Thanksgiving Mac and Cheese

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2 cups quartered Brussels sprouts

2 cups diced butternut squash, about 1/2-inch cubes 

3 tablespoons olive oil 

2 teaspoons garlic powder 

Kosher salt and freshly ground black pepper 

1 pound cavatappi or other corkscrew pasta

1 stick (8 tablespoons) unsalted butter

2 cups prepared stuffing 

1/4 cup all-purpose flour 

2 1/2 cups milk, plus more if needed for thinning

1 tablespoon Dijon mustard 

2 cups grated yellow Cheddar

1 cup grated Gruyere