# Components:
→ Vegetables
01 - 2 cups broccoli florets
02 - 2 cups cauliflower florets
03 - 1 cup sliced carrots
04 - 1 cup diced red bell pepper
05 - 1 cup frozen peas
→ Cheese Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1 1/2 cups shredded sharp cheddar cheese
10 - 1/4 cup grated Parmesan cheese
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup panko breadcrumbs
16 - 1 tablespoon melted butter
# Directions:
01 - Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Blanch the broccoli, cauliflower, and carrots for 3 minutes, then drain and rinse with cold water.
03 - In a large skillet, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute.
04 - Gradually whisk in the milk and cook, stirring constantly, until the sauce is thickened, about 3 to 4 minutes.
05 - Remove the skillet from heat. Stir in cheddar cheese, Parmesan, salt, black pepper, and nutmeg until smooth and fully melted.
06 - Place all prepared vegetables, including red bell pepper and peas, in a large mixing bowl. Pour the cheese sauce over and mix gently to coat.
07 - Transfer coated vegetables to the prepared baking dish, spreading evenly.
08 - In a small bowl, combine shredded mozzarella, panko breadcrumbs, and melted butter. Sprinkle topping evenly over the casserole.
09 - Bake for 25 to 30 minutes until the topping is golden brown and the casserole is bubbling.
10 - Allow to rest for 5 minutes prior to serving.
