Vegetables with Cheese Sauce

In a covered medium saucepan cook carrots in a small amount of boiling water for 6 minutes. Add zucchini and mushrooms.Cover and cook for 2-3 minutes more or until vegetables are just crisp tender. Drain vegetables, keep warm. Pour milk into saucepan. Add flour and mix well. Cook over medium heat until thickened and bubbly. Stir in chicken broth; heat through. Remove pan from heat; stir in shredded cheddar cheese until just melted. Stir cooked vegetables into cheese sauce. Serve over hot pasta if desired.