Step 1

In a large pot, bring salted water to a boil. Add the pipe rigate pasta and cook according to package instructions until al dente. Drain and set aside.

Step 2

In another large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Stir in the shredded carrot and broccoli florets. Cook for an additional 3-4 minutes until the vegetables start to soften.

Step 4

Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 minute to eliminate any raw flour taste.

Step 5

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 5-7 minutes.

Step 6

Add salt, white pepper, mustard powder, and garlic powder, stirring to combine.

Step 7

Stir in the ½ cup chicken or vegetable broth until well combined.

Step 8

Reduce the heat to low, and gradually add the shredded extra sharp white cheddar cheese, stirring until fully melted and the sauce is smooth and creamy.

Step 9

Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated. Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Step 10

Serve hot and enjoy!