2/3 cup shredded carrot
1/4 cup chopped onion
1/2 stick butter
1/4 cup flour
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese
1/2 cup beer
dash salt and pepper
Cook and stir vegetables in butter in large saucepan on medium heat until tender. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Stir in beer. Cook on low heat until thoroughly heated. Do not boil. Season to taste with salt and pepper.
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