Preparation
Preheat oven to 350 levels F. Boil carrots in little bit of salted water 4-6 minutes or until until just crisp-tender. Drain and hang aside.
Melt 1/2 cup butter in heavy saucepan over low heat. Add onion and garlic clove and saut until tender. Add flour and mustard, stir until smooth. Prepare one minute, stirring constantly. Progressively add milk. Prepare over medium heat, stirring constantly, until thick and bubbly.
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Add salt and cheese, stirring until cheese melts. Combine carrots and sauce inside a gently greased 2-quart casserole.
You now can cover and refrigerate the casserole. About forty-five minutes before you decide to're prepared to eat, remove from the fridge, sprinkle with breadcrumbs, and bake for 40-50 minutes, until bubbly and browned.
If you wish to eat immediately, combine 2 Tablespoons of. melted butter and breadcrumbs in normal size bowl sprinkle over casserole. Bake at 350 levels F for twenty five-half an hour or until sauce is bubbly and topping is browned.