1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
1/4 c. (1/2 stick) butter, divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process cheese spread, cubed
2 c. croutons

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well.

Heat oven to 350 degrees.

Melt 2 tablespoons butter in saucepan over medium-low heat. Blend in flour and paprika.

Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage.

Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted butter. Sprinkle over cabbage mixture; cover.

Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.