1 lb. carrots
1/2 lb. Velveeta cheese
1/4 tsp. salt
1 sm. onion, chopped
1/2 c. light cream
2 tbsp. butter

Cook carrots and onions until tender, about 20 minutes. Pour off excess water. Add cheese, cream, butter and salt. Simmer very carefully until blended or place in casserole and bake in slow oven until blended.