Begin by preparing your vegetables. In a steamer basket or a microwave-safe bowl with a lid, steam the broccoli florets, cauliflower florets, and baby carrots for about 2-3 minutes until they are just tender but still vibrant in color.

In a large stock pot, combine the whole wheat rotini with whole milk, garlic powder, onion powder, ground mustard, kosher salt, and black pepper. Place the pot over medium-low heat and stir continuously to prevent sticking. Cook the pasta until it’s al dente, about 8-10 minutes.

Once the pasta reaches the perfect texture, remove the pot from the heat. Gradually stir in the shredded gouda, sharp cheddar, and parmesan cheeses, allowing them to melt and combine with the warm pasta and sauce.

Gently fold in the steamed broccoli, cauliflower, and carrots into the cheese sauce until they are evenly coated.

Scoop generous portions of your creamy Veggie Mac & Cheese into bowls. Top with breadcrumbs, and sprinkle with red pepper flakes if desired. Serve warm.