1 teaspoon olive oil
1 yellow onion, diced
1 rib celery, diced
1 carrot, diced
1 clove garlic, minced
1/2 cup chopped cauliflower
1/2 cup diced yellow squash
1/2 cup diced butternut squash
1 1/2 cups low-sodium vegetable or chicken broth
2 tablespoons light soy milk
2 tablespoons wheat flour
2 ounces Parmesan cheese, grated
6 ounces shredded sharp cheddar cheese
12 ounces (dry weight) whole-wheat macaroni
Add oil to a large skillet and over medium-low heat slowly cook onion, celery, carrot, garlic, cauliflower and squash. Continue cooking until onions become translucent. Add broth and bring to boil.
Use a blender to puree in batches until completely smooth. Be careful with the hot vegetables and make sure to not overfill the blender. Return to heat and keep at simmer.
In a separate large skillet, combine soy milk and flour. Cook over medium heat for 3 to 5 minutes. Add hot vegetable puree, whisking constantly with wire whip. Bring to simmer.
Add 2 ounces grated Parmesan and 6 ounces shredded sharp cheddar cheese. Turn off heat and stir until cheese is melted.
Cook macaroni according to directions on package. Drain and combine with sauce. Serve on plates.