# What You’ll Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Vegetables
02 - 1 cup broccoli florets, chopped small
03 - 1 cup carrots, diced
04 - 1 cup frozen peas
→ Cheese Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 2 cups whole milk
08 - 1 cup sharp cheddar cheese, shredded
09 - 1/2 cup mozzarella cheese, shredded
10 - 1/4 cup Parmesan cheese, grated
11 - 1/2 tsp mustard powder
12 - 1/4 tsp garlic powder
13 - Salt and black pepper, to taste
→ Topping
14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp melted butter
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook for 1 minute less than package directions. During the last 3 minutes of cooking, add broccoli and carrots. In the final minute, add frozen peas. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in milk, stirring constantly until mixture is smooth and slightly thickened, about 4–5 minutes. Sauce should coat the back of a spoon.
05 - Remove saucepan from heat. Stir in cheddar, mozzarella, Parmesan, mustard powder, garlic powder, salt, and pepper until cheese is completely melted and sauce is silky smooth.
06 - Transfer drained pasta and vegetables to the cheese sauce. Mix thoroughly until evenly coated, then pour mixture into the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter. Sprinkle evenly over the mac and cheese.
08 - Bake for 20–25 minutes until sauce is bubbling and topping is golden brown. Let rest for 5 minutes before serving.
