Cook the macaroni in boiling water until 3 minutes undercooked. Add the broccoli. Continue cooking for 2 minutes longer until the pasta is slightly undercooked. Drain and return to pot.
To prepare the sauce heat the 2 cups of almond milk in a medium pot, stirring often until steaming hot. Whisk together the remaining ½ cup milk, flour, 3/4 tsp salt, until completely smooth. Whisk the flour mixture into the milk and bring to a simmer whisking until thickened. Remove from the heat and stir in the Violife Grated and half of the grated Violife Prosociano. Pour sauce into the cooked pasta and stir until coated.
Transfer the pasta mixture into the prepared baking dish. In a small bowl stir together breadcrumbs, paprika, ¼ tsp salt, garlic powder, fresh thyme and the rest of the grated Violife Prosociano. Drizzle in olive oil and stir until completely combined. Sprinkle with the crumbs and transfer to the oven. Bake for 15 mins at 325°F until the pasta is bubbling and the topping is golden.