Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.

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  • 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. Drain and transfer to a large bowl.

  • 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. 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.

  • Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. 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. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.

  • Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.

  • Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

Cook's Note:

You can make the carrots and sauce ahead of time and refrigerate after tossing together in the casserole dish. Cover the dish and refrigerate. Remove from oven 10 to 20 minutes before baking in the preheated oven. Sprinkle with bread crumb mixture just before baking for 40 to 50 minutes.

Nutrition Facts

304 calories; protein 10.4g 21% DV; carbohydrates 20.9g 7% DV; fat 20.5g 32% DV; cholesterol 58.8mg 20% DV; sodium 501.9mg 20% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/25/2013
First I'll say what I did differently..... I used Velveeta (8 oz) as the cheese. I was out of celery seed. Also I have never liked recipes that say 2 potatoes or 4 carrots. I prefer defined measurements like a half cup or 6 oz or whatever. That being said this recipe was very good. I went to the farmer's market and bought about 7 large carrots (just over 2 pounds - they were LARGE carrots) and I think it could have used more. So my only recommendation for this recipe - don't skimp on the carrots the recipe makes a lot of sauce.Next time I will try at least 3 or maybe 4 pounds of carrots. Read More
(3)

Most helpful critical review

Rating: 3 stars
12/02/2018
Everyone loved it but the sauce took time and it wasn t worth the effort on a busy dinner night. I will keep it for different occasions. Also my family loves carrots so there really isn t a need to cheese them up and go to all the work. Again though I won t throw the recipe out. Read More
19 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/24/2013
First I'll say what I did differently..... I used Velveeta (8 oz) as the cheese. I was out of celery seed. Also I have never liked recipes that say 2 potatoes or 4 carrots. I prefer defined measurements like a half cup or 6 oz or whatever. That being said this recipe was very good. I went to the farmer's market and bought about 7 large carrots (just over 2 pounds - they were LARGE carrots) and I think it could have used more. So my only recommendation for this recipe - don't skimp on the carrots the recipe makes a lot of sauce.Next time I will try at least 3 or maybe 4 pounds of carrots. Read More
(3)
Rating: 5 stars
12/13/2012
I loved this. I didn't follow the recipe exactly and used carrots and a sweet potato but the method is great! Definitely a keeper... Read More
(3)
Rating: 4 stars
11/16/2015
I didn't have high hopes for this one but it surprised me and knocked my socks off. Not a huge carrot fan but this one was the bomb! If you like cooked carrots at all, you will love this one! Read More
(3)
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Rating: 5 stars
11/28/2018
Since I was out of cheddar cheese I used the only cheese in the fridge...smoked gouda. It was delicious!!!! Even the kids loved it. Definitely will make again! Read More
(2)
Rating: 5 stars
10/11/2012
This was soooo good and also tasted great as a leftover. It is the perfect fall dish and we might even make this to share for Thanksgiving this year. Read More
(2)
Rating: 5 stars
01/25/2017
We loved this!! Even my 4 year old happily ate this dish!! I mostly followed the directions. I substituted low sodium chicken stock for 1 of the cups of milk added a sweet potato in with the carrots and I didn't make the topping because I didn't have bread crumb but it turned out great. Will definitely be making this again!! Read More
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Rating: 1 stars
01/14/2013
This was not a winner for my family. Perhaps I am not skilled enough of a cook to pull it off. The cheese sauce was gummy and rather tasteless. I tried the recipe twice thinking I had done something wrong the first time but came out with the same results. Read More
Rating: 5 stars
01/22/2020
We really needed a new carrot recipe for Christmas dinner and this was perfect. Easy to make and delicious. A big hit. You can make this ahead and then heat it up in the oven--just don't brown the breadcrumbs until it's time to serve! Read More
Rating: 5 stars
12/10/2019
I loved this. next time less garlic Read More
Rating: 3 stars
12/02/2018
Everyone loved it but the sauce took time and it wasn t worth the effort on a busy dinner night. I will keep it for different occasions. Also my family loves carrots so there really isn t a need to cheese them up and go to all the work. Again though I won t throw the recipe out. Read More