1-First, heat 2 tablespoons of olive oil in a large pan over medium heat. Sauté the 1/2 cup diced yellow onion until soft, about 3 minutes, then add 1 tablespoon minced garlic and cook for another minute. This step builds a flavorful base for your dish.

2-Next, add 1/2 cup vegetable broth and sprinkle in 3 tablespoons flour, stirring to form a paste. Cook for 1 minute to remove the raw flour taste, creating a smooth roux. Gradually stir in the remaining 1 cup vegetable broth and 2 1/2 cups milk.

3-Then, add 3 cups elbow macaroni and 1 1/2 cups mixed vegetables. Bring to a low simmer, reduce heat to low-medium, and cook uncovered, stirring often, until the pasta is al dente, about 10 minutes. Keep an eye on it to avoid sticking.

4-Once done, remove from heat and stir in 1 1/2 cups cheddar cheese until melted and the sauce is creamy. If it thickens too much, add a splash of milk. Season with black pepper or garlic powder if desired, and serve immediately for the best texture.

5-For a baked version, transfer to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) until golden and bubbly. This dish’s preparation time is just 5 minutes, with cooking at 20 minutes, making it perfect for busy parents and newlyweds.