Chop up cauliflower, red pepper, and carrots. Place on a baking tray and roast for 35 minutes (or until slightly charred – check the bottoms to make sure it’s not actually burning).
Meanwhile cook the macaroni, set aside.
Once the vegetables are done, let them cool for a few minutes.
Using a high powered blender, add all of your vegetables and chicken broth. Puree.
For The Cheese Sauce:
In a medium stock pot over medium heat, melt your butter, add onions and cook until translucent. Add your garlic.
Add flour, stir and add the chicken broth. Let bubble for a minute or two and add the cheddar cheese. Stir until melted and add the pureed roasted vegetables. Add salt, Worcestershire sauce, mustard powder, pepper, and thyme.
Add the sauce to the cooked macaroni, stir to combine. If you'd like to add any more vegetables (like broccoli) this is when you would add it.
Putting it together:
Spoon the mac and cheese mixture into a muffin tin lined with cupcake liners.
Sprinkle the panko crumbs and additional cheddar cheese over the mac and cheese.
Bake for 15-20 minutes or until cheese bubbles and is golden.