WOLF CREEK MACARONI AND CHEESE 1 tablespoon butter or margarine 1 medium onion, chopped 1/4 cup flour 1 cup milk 1 cup regular-strength chicken broth 3/4 pound sharp cheddar cheese, shredded 1 tablespoon Dijon mustard 3 large carrots, thinly sliced 4 cups broccoli florets 2 cups cauliflower florets 1 1/2 cups dried elbow macaroni Paprika Salt Pepper Melt butter in a pan over medium-high heat. Add onion and stir often until limp, about 5 minutes. Stir in flour, remove from heat and smoothly blend in milk and broth. Return to high heat and stir until boiling. Add cheese and mustard. Reduce heat to low and stir until cheese is melted. Keep the sauce warm. Meanwhile, bring 3 quarts water to a boil in a 6- to 8-quart pan over high heat. Add carrots, broccoli, cauliflower and macaroni. Cook, uncovered, until vegetables are just tender when pierced and macaroni is just tender to bite, about 7 minutes. Drain well. Pour into a wide, shallow bowl, and mix with the warm cheese sauce. Dust with paprika. Add salt and pepper to taste.
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