1 tablespoon butter
1 tablespoon flour
1 cup whole milk
4 ounces shredded cheddar cheese
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1/4 cup panko bread crumbs
fresh chopped parsley (for topping)
1. Preheat oven to 375°F.
2. Melt butter in saucepan on medium, then add flour. Stir continuously until well mixed and slightly bubbling. Slowly add milk; whisk until combined and milk is steaming hot. Removed from heat, add in cheese. Stir until cheese has melted.
3. Add carrots to small baking dish and cover with cheese sauce. Top with bread crumbs.
4. Bake 15 minutes until browned and bubbling, then garnish with parsley.