2 lb. carrots
2 tbsp. butter
2 tbsp. flour
3/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
2 c. milk
1/4 c. Velveeta cheese
1/2 c. French fried onions

Chop and boil carrots until almost done, then drain. Melt butter, mustard and all dry ingredients in saucepan. Add milk. Then cook on medium-low, stirring until thick and bubbly. Stir in cheese. Melt. Combine mix with carrots. Put in casserole dish. Cover with French fried onions.

Bake 30 minutes at 350°F.