1-Blanch the vegetables: Bring a large pot of salted water to a boil. Add 1 pound broccoli florets, 1 pound cauliflower florets, and ½ pound baby carrots. Cook for 4-5 minutes until tender-crisp. Drain well and toss with salt and pepper to taste. Pat dry to avoid watery casserole. This step takes just minutes but keeps veggies from getting mushy.

2-Prepare the baking dish: Grease a 9×13-inch baking dish lightly with butter or oil spray.

3-Make the cheese sauce: In a large skillet over medium heat, melt 3 tablespoons butter. Sauté 3 cloves minced garlic for 1 minute until fragrant. Whisk in 2 tablespoons cornstarch and cook for 1 minute to form a roux.

4-Add cream and thicken: Slowly whisk in 2 cups heavy cream. Bring to a boil, then simmer 3-4 minutes, stirring constantly until thickened.

5-Season and cheese it up: Stir in 1½ teaspoons Italian seasoning, salt and pepper to taste, ¼ to ½ teaspoon chili powder, ⅛ teaspoon ground nutmeg, and ¾ cup shredded Italian blend cheese. Cook until cheese melts and sauce is smooth. Taste and adjust.

6-Assemble: Spread half the cheese sauce in the bottom of the prepared dish. Add the drained vegetables. Pour remaining sauce over top and mix thoroughly to coat.

7-Top it off: Sprinkle 1 cup panko breadcrumbs evenly over the surface for crunch.

8-Bake: Bake at 400°F for 20-23 minutes until bubbly and golden brown on top.

9-Rest and serve: Let rest 10 minutes before digging in. This helps flavors settle and makes serving easier.