Vegetable Mac & Cheese

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2-3 teaspoons olive oil

1 cup finely chopped yellow onion

1 teaspoon minced garlic

2 tablespoons unsalted butter

4 ounces mushrooms, cleaned and quartered or sliced

1 cup other vegetable like thin asparagus spears or carrots, cut the same size as the mushrooms

Kosher salt and pepper

6 ounces zucchini or summer squash, small dice

The Sauce:

2 1/2 tablespoons butter

3 tablespoons flour

2 cups whole milk, slightly warm + more as needed (see Note)

3/4 teaspoon kosher salt

1/4 teaspoon pepper

4 ounces grated Gruyere or white cheddar or mix of both

8 ounces small pasta like penne rigate, elbows or shells

1/4 cup panko breadcrumbs (optional)

Chopped parsley (optional)

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