Preheat the oven to 350. Spray baking dish with olive oil spray.
Bring a pot of water to a boil. To save time boil the veggies and macaroni at the same. Reduce the heat from a boil to medium high and cook until pasta is al dente. The veggies should be tender not mushy. (7-10 min)
In a small saucepan heat the milk over low heat.
Drain the pasta and veggies once done.
Add the heated milk to the pasta, veggies, white cheddar cheese, salt and pepper and stir until well combined.
Pour the pasta mixture into an 8 inch square baking dish and sprinkle Parmesan cheese over the top. Bake until bubbling (about 15 mins). Let cool for 5-10 mins before serving.
Store in an airtight container for up to 3 days or freeze for up to 3 months.