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1 can (13 3/4 ounces) reduced-sodium chicken broth3/4 cup elbow macaroni2 carrots, sliced2 tablespoons finely chopped onion3 tablespoons butter2 tablespoons flour2 1/2 cups milk1 1/2 cups (6 ounces) shredded Wisconsin cheddar cheese
Bring chicken broth to boil in 2 quart saucepan. Add macaroni and carrots; simmer 7 minutes, stirring occasionally. Remove from heat; set aside. Sauté onion in butter in 3 quart saucepan. Reduce heat to low; blend in flour. Gradually add milk; stir in macaroni mixture. Cook, stirring constantly, until thickened. Remove from heat. Add cheese; stir until melted.
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