1/4 c. butter
1/2 c. finely chopped carrot
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. flour
4 c. milk
4 c. chicken stock
1 lb. processed American cheese, cut into pieces
Salt, pepper and paprika to taste

Saute vegetables until tender in the butter. Stir in flour and cook until bubbly. Add milk and stock gradually. Add cheese pieces and season.