Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 120g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup, 120g)
  • 1 head of broccoli, chopped into florets (approx. 2 cups, 200g)
  • 2 cloves garlic, minced
  • 1 cup vegetable broth (240 ml)
  • 4 tbsp unsalted butter (60g, 1/2 stick)
  • 1/4 cup all-purpose flour (30g)
  • 3 cups whole milk (720 ml)
  • 8 ounces sharp cheddar cheese, shredded (225g, about 2 cups)
  • 4 ounces Gruyere cheese, shredded (115g, about 1 cup)
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound elbow macaroni pasta (450g)
  • 1/2 cup panko breadcrumbs (30g)
  • 2 tbsp melted butter (30g)
  • Optional: Chopped fresh parsley, for garnish

Instructions:

  1. Sauté onion, carrots, bell pepper and broccoli in olive oil until softened. Add garlic and cook until fragrant.
  2. Add vegetable broth to the skillet, bring to a simmer, and cook until the vegetables are very tender. Transfer to a blender or food processor and puree until smooth.
  3. Cook macaroni according to package directions. Drain and set aside.
  4. Melt butter in the skillet. Whisk in flour and cook for 1 minute (roux!). Gradually whisk in milk and bring to a simmer, stirring constantly until thickened.
  5. Stir in the pureed veggie base and remove from heat. Add cheddar and Gruyere cheese, stirring until melted and smooth. Season with nutmeg, salt, and pepper.
  6. Add the cooked macaroni to the cheese sauce and stir to coat.
  7. Combine panko breadcrumbs with melted butter. Sprinkle over the mac and cheese.
  8. Bake at 350°F (175°C) for 20 minutes, or until golden brown and bubbly.
  9. Serve immediately, garnished with parsley (if desired).