Begin by preparing a steamer or microwave-safe bowl with water. Steam broccoli, cauliflower, and carrots for 2-3 minutes until lightly tender.

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

Remove from heat and stir in gouda, sharp cheddar, and parmesan cheese until melted and creamy.

Fold the steamed vegetables and frozen peas into the cheesy pasta mixture, adjusting seasoning with salt and pepper.

Spoon into bowls and sprinkle breadcrumbs and red pepper flakes on top before serving.