Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add your chopped mixed vegetables and sauté for 3-4 minutes until they're tender and slightly softened.

Next, stir in the elbow macaroni, ensuring it's evenly coated with the oil and veggies. Pour in 4 cups of vegetable broth, then increase the heat to bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot with a lid. Allow the pasta to simmer for about 8-10 minutes, stirring occasionally, until al dente.

After simmering, remove the pot from heat and add in the shredded cheese. Stir gently until the cheese melts and blends into a smooth, creamy mixture.

Finally, season your dish with salt, pepper, and any additional spices you desire. Mix to ensure every bite is flavorful before serving.