Ingredients
- 4lb bag carrots, peeled, halved, and diced into 2 inch chunks
- 1/2 cup butter
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp celery salt
- 1 tbsp brown mustard
- 1 3/4 cups milk
- 2 5oz containers Kraft Old English Cheese Spread
- 1 cup breadcrumbs
Instructions
- Heat a large pot with water and bring to a boil. Once boiling, add peeled and chopped carrots to water and cook for 13-15 minutes or until fork tender. Drain.
- In a saucepan over medium heat, add butter. Once mostly melted, add in onions and cook for 2-3 minutes until beginning to soften. Add in garlic and cook for 20 more seconds. Whisk in flour, salt, pepper, and celery salt. Then mix in brown mustard.
- Pour milk into flour mixture and whisk until smooth. Bring to a low simmer and then add in Old English Cheese. Let cheese melt and bring to light simmer, cooking for an additional 5 minutes until sauce has thickened up.
- Pour carrots into 9×13 casserole dish (or slightly smaller). Pour cheese sauce on top and mix until carrots are coated. Sprinkle top with breadcrumb and bake for 25 minutes at 350F.
- Broil the last few minutes to make the breadcrumbs golden brown.
- Let cool at least 20 minutes before serving.
Category: holiday, side dish, casserole
Method: oven
Cuisine: American
