Peel and dice potato into 1 inch pieces, peel and slice carrot, and chop onion. Add these ingredients to a large pot and fill with enough water to cover veggies. Bring to a boil and then simmer for 15 minutes until veggies become fork tender. Drain and set aside.
As the vegetables cook, cook the pasta as directed on package to al dente; drain.
Preheat oven to 400 degrees.
Slice Brussles sprouts into halves, slice red onion, and mince garlic. Place onto baking sheet, drizzle with olive oil, and season with salt and pepper; toss with hands. Bake for 20-25 minutes.
Meanwhile, add cooked veggies, almond milk, nutritional yeast, salt, garlic powder, and pepper to a blender. Blend until very smooth.
Add the puree to the cooked pasta, stir to combine, and pour into a baking dish. Sprinkle with bread crumbs. Place in oven and bake for 10 minutes until golden brown.
Serve baked macaroni with Brussles sprouts and sliced apples on the side.