Instructions: Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt, and pepper. Gradually add milk; bring to a boil, stirring constantly.

Cook for 1 minute or until thickened. Stir in the cheese just until melted.

Add carrots and parsley. Pour into a greased 8-inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350 degrees, for 20 to 25 minutes or until bubbly.

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