Scalloped Carrots

Ingredients

• 1 cup bread crumbs soft
• 2 tablespoons butter melted
• 12  carrots peeled sliced
• 0.3 teaspoon celery seed 
• 1.5 cups cheddar cheese cubed to taste
• 0.3 cup flour all-purpose
• 3 cloves garlic minced
• 2 cups milk 
• 0.3 teaspoon ground mustard 
• 1  onion minced
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper white

Equipment

• bowl
• sauce pan
• oven
• whisk
• pot
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
2. Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes.
3. Drain and transfer to a large bowl.
4. Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt.
5. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
6. Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes.
7. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes.
8. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
9. Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
10. Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.