Cook the pasta to al dente, according to package directions. Note: the cooking time will vary based on the pasta you are using.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the onions and broccoli and cook until softened, stirring frequently, for about 5 minutes. Add carrots at the halfway point. If the vegetables dry out before they’re done cooking, add a tablespoon of oil and continue cooking.
Remove softened vegetables from pan and set aside.
In the same skillet, melt the remaining butter. Whisk in the flour and cook for a minute or two to create a light roux.
Slowly whisk in the broth, then milk, and finally the cream, whisking constantly to prevent lumps and scorching.
Reduce the heat to Medium-low, and cook until the sauce has reached a thick soup consistency.
Stir in salt, pepper, mustard powder, garlic powder, and onion powder.
Add the cheeses a little at a time, stirring until melted between additions.
Stir in vegetables then the pasta until evenly coated.
Garnish with additional shredded cheese before serving if desired.
Notes
Tips:
Panera uses Pipe Regatta pasta but you can substitute with elbows or shells if you can’t find it.
Cut vegetables in bite-size pieces for even cooking.
Use a cheese grater to grate the carrots.
Freshly grated cheese has a better flavor and melts smoother than pre-shredded cheese.
I like to prep and have everything measured and ready to go before I start cooking.
We like to add a couple shakes of hot sauce to this dish.
This recipe makes 12 side dish servings or 8 main dish servings.
How to Store and ReheatStore cooled leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or on the stove top. Add additional broth or milk to loosen up the sauce if needed.