3 tbsp. butter
1/4 c. grated carrot
1/2 tsp. paprika
3 cubes chicken bouillon
2 c. milk or half and half
2 c. shredded Cheddar cheese
1/2 c. finely chopped onion
3 tbsp. flour
1/2 tsp. dry mustard
2 c. water

Melt butter in a pot and saute onion and carrot until tender. Blend in flour, paprika, mustard and bouillon. Gradually stir in milk and water. Cook over medium heat until just before a boil. Add cheese and stir until melted. Serve immediately.