In a pot, add one inch of water and boil. Place cauliflower, broccoli, and carrots in a steamer basket to steam for 2-3 minutes until tender. Set aside to keep warm.

In a large pot over medium-low heat, combine whole milk, rotini, garlic powder, onion powder, ground mustard, kosher salt, and black pepper. Stir and cook until pasta is al dente, about 8-10 minutes.

Remove from heat and slowly stir in gouda, cheddar, and parmesan until melted into a creamy sauce. Fold in the steamed vegetables until evenly mixed.

Serve in bowls, top with breadcrumbs and optional red pepper flakes for a bit of heat.