4 tablespoons unsalted butter
1 tablespoon finely chopped onion
1/2 cup each: finely diced celery; finely diced carrot
1/2 cup flour
1/2 teaspoon paprika
3 cups each: whole milk; chicken broth
2 pounds aged sharp cheddar cheese, shredded
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1.Put butter in a large saucepan over medium heat; melt. Add the onion, celery and carrot; cook, stirring, for about 10 minutes, or until the vegetables are soft. Sprinkle the flour and paprika over the vegetables and stir for 1 minute. Whisk in the milk and broth and bring to a simmer. Simmer, whisking occasionally, for 10 minutes, or until thickened. Decrease the heat to low and whisk in the cheese, salt and pepper. Stir until the cheese is completely melted and incorporated. Taste and adjust the seasoning as necessary. Serve hot.
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