• 1/2 c. finely chopped onion
• 1/4 c. finely chopped carrot
• 4 tbsp. butter
• 5 tbsp. flour
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1 (12 oz.) can of beer
• 1 c. chicken broth
• 1 lb. grated Cheddar Cheese
• 1 C. heavy cream (evaporated mild will do in a pinch)
• 1/4 tsp. Tabasco
• popcorn for garnish

1. Saute carrots and onions in butter.
2. Stir in flour, cook on low heat 3-4 minutes, but don't brown.
3. Stir in paprika, mustard, beer, and chicken broth.
4. Use wire whisk until smooth.
5. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
6. Remove from heat and fold in heavy cream
7. Add Tabasco
8. serve with popcorn