From My Bowl

1 Bring a medium pot of water to a boil while you peel and chop your potatoes and carrots. Place the chopped veggies into the boiling water and cook for 8-10 minutes, or until the carrots are easily pierced with a fork. 
2 While the potatoes and carrots are cooking, prepare your crumb topping. Combine all of the ingredients in a food processor and pulse until well-combined, then set aside in a small bowl. 
3 Drain your potatoes and carrots, then set aside. Briefly rinse out the pot, then re-fill with water and bring to a boil again.
4 Add in your pasta of choice and cook according to package instructions. As you will be cooking the pasta again in the oven, I would recommend cooking it for the minimum amount of time, so it is al dente. 
5 Preheat your oven to 375F, then prepare your sauce. Combine the steamed potatoes and carrots with the rest of the remaining ingredients in a food processor or high-speed blender and blend for 1-2 minutes, until it is a thick velvety texture and no chunks remain. Add extra salt to taste, if desired.
6 Drain your pasta, but do not rinse it. Return it to the pot and pour the cheese sauce over it, stirring to combine it well. 
7 Spread the pasta-cheese mixture evenly into either an 8x8" or pie pan, then cover with a generous sprinkle of the crumb mixture.
8 Bake at 375F for 8-10 minutes, then broil on HI for 2-5 minutes, until the top is golden brown and crispy. Be sure to watch carefully so it doesn't burn!
9 Carefully remove from the oven and serve immediately, topping with more crumb topping as desired.