Begin by filling a large pot with water and bring it to a boil. Add the broccoli, cauliflower, and carrots to a steamer basket, and steam for 2-3 minutes until they are tender but still vibrant.

In a medium stock pot, combine 3 cups of whole milk, 8 oz of whole wheat rotini, garlic powder, onion powder, ground mustard, kosher salt, and black pepper. Place it over medium-low heat, stirring frequently to prevent sticking.

Once your pasta is cooked and the sauce has thickened, remove the pot from the heat. Gradually add 6 oz of shredded Gouda, 4 oz of sharp cheddar, and 2 oz of Parmesan cheese to the pot.

Now, gently fold in the steamed vegetables and 3/4 cup of frozen peas into the cheesy pasta.

Scoop the creamy veggie mac and cheese into bowls, making sure everyone receives a generous helping. For a delightful crunch, sprinkle 1-2 tablespoons of breadcrumbs on top of each serving.