Cheese-Scalloped Potatoes/Carrots

Directions

In large saucepan, bring water and salt to a boil.

Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender.

Drain.

Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.

Remove from heat; stir in milk and blend well.

Brin mixture to boil over medium heat, stirring until thick and smooth.

Add 1 cup cheese; stir until melted.

Layer half of vegetables in greased 2½ quart casserole; top with half of cheese sauce.

Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes.

Foil may be removed for last 10 minutes to brown top.