In a medium stock pot over medium heat, melt your butter, add onions and cook until translucent. Add your garlic, I'm fairly generous and may add an extra clove.
Add flour, stir and add the almond milk. Let bubble for a minute or two and add the cup of cubed cheese. Stir until melted and add the pureed vegetables. Add salt, Worcestershire sauce, mustard powder, pepper, and thyme.
Add the sauce to the cooked macaroni, stir to combine. Add broccoli, stir again.