Preheat oven to 180°C. Cook macaroni in a saucepan of boiling water according to packet instructions. Drain and set aside.

Meanwhile, place vegetables in a microwave-safe bowl, cover and microwave for 6 minutes on high or until soft. Using a potato masher, mash vegetables to combine.

Heat oil in a saucepan over medium-high heat for 1 minute. Add flour and cook for 2 minutes, stirring constantly to make roux. Gradually add milk while whisking continuously for 5 minutes or until sauce almost comes to the boil. Remove from heat, add cheese and mashed vegetables and stir until cheese melts. Add pasta and stir to coat and combine.

Divide mixture between four 1 1/2 cup ovenproof ramekins or 12 cupcake cases and sprinkle with parmesan. Bake on a baking tray or in muffin pan for 15 minutes or until tops are golden and pots are heated through. Serve with salad.