1 tbs butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1 cup milk
1 cup chicken broth
3/4 lb shredded sharp Cheddar cheese
1 tbs Dijon mustard
3 large carrots, thinly sliced
4 cups broccoli flowerets
2 cups cauliflowerets
1 1/2 cups dry elbow macaroni
Paprika
Salt and ground black pepper

Procedures :
Melt butter in 2- to 3-quart saucepan 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 warm cheese sauce. Dust with paprika. Add salt and pepper to taste.
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