1/2 Dry Mustard
3 Chicken Bouillon Cubes
2 Cheddar Cheese
Melt butter in saucepan, and sauté onion and carrots until tender.
Blend in flour, paprika, dry mustard and bouillon cubes.
Gradually stir in milk and water.
Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
Remove from heat.
Gradually add cheese, continually stirring until melted.
Serve immediately sprinkled with chopped parsley.