Scalloped Carrots

• 12 carrots, peeled and sliced 1/4-inch thick
• 1/3 cup butter
• 1 onion, minced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• salt to taste
• 2 cups milk
• 1 1/2 cups cubed Cheddar cheese, or to taste
• 1/4 teaspoon mustard powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup soft bread crumbs

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a 2-quart casserole.
3. Place carrots into a large pot and cover with salted water; bring to a boil.
4. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes.
5. Drain and transfer to a large bowl.
6. 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.
7. Season with salt.
8. 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.
9. Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes.
10. 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.
11. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes.
12. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
13. Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
14. Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

carrots, butter, onion, garlic, allpurpose, salt, milk, cheddar cheese, mustard powder, white pepper, celery, salt, butter, bread crumbs

Taken from allrecipes.com/recipe/scalloped-carrots-2/ (may not work)