Cheesy Macaroni And Veggies

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Oxmoor House


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8 cups water

8 ounces elbow macaroni, uncooked

2 cups sliced carrot

2 cups broccoli flowerets

1 3/4 cups (7 ounces) shredded reduced-fat sharp Cheddar cheese, divided

1 tablespoon reduced-calorie margarine

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 cup evaporated skimmed milk, divided

Vegetable cooking spray

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