1/4 c. butter
1/2 c. finely chopped carrots
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/3 c. all-purpose flour
4 c. chicken broth
1 1/2 c. shredded Cheddar cheese (Wisconsin medium)
1 1/2 c. shredded Cheddar cheese (Wisconsin aged)

Melt butter in a 3-quart saucepan. Add vegetables, cook until tender but not brown. Stir in flour. Add chicken broth, cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cheeses, stirring constantly until melted. Season with pepper, if desired. Simmer 15 minutes. Makes 6 servings.