Bring a large pot of boiling salted water to a boil.Add the macaronis and cook for about 8 minutes, until al dente or according to the package instructions.Drain without rincing and reserve.Preheat the oven at broil.In a saucepan, melt 2 Tbsp. (30 mL) of butter over medium heat.Add the onion, the brocoli pieces and the diced carrots.Sauté for a few minutes on medium-low heat.Add the last tablespoon of butter and let it melt.Sprinkle the flour on top and coat the vegetables with it.Cook for 2 minutes over medium heat.Whisk in the milk.Bring to a boil and cook over low heat for 2 minutes.Add the ricotta cheese and the parmesan. Season.Combine the macaronis to the sauce and mix well.Transfer in an 8 inch square dish.To prepare the topping, simply combine all ingredients together.Spread on top of the macaroni mixture.Broil for a few minutes to color slightly the cheese topping.Remove from the oven and let it rest a few minutes before serving.

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2 cups (500 mL) short macaroni or whole wheat macaroni 3 Tbsp. (45 mL) unsalted butter 1 small onion, peeled and chopped 1 cup (250 mL) brocoli, washed and cut in small pieces 2/3 cup (190 mL) carrot, peeled and diced finely 2 1/2 Tbsp. (37 ml) all purpose flour 1 1/2 cup (375 mL) 2 % milk 1 cup (250 ml) light ricotta cheese 2/3 cup (190 mL) parmesan cheese or cheddar cheese, grated 1/2 tsp. (2 1/2 mL) salt fresh ground pepper to taste