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Preheat oven to 375°F. Lightly coat a 9-by-6-inch baking dish with cooking spray. Place carrots and water in a large microwaveable bowl. Cover with plastic wrap; microwave on High until crisp-tender, 4 to 5 minutes.
Heat oil in a large skillet over medium-high heat. Add panko, thyme, parsley and ⅛ teaspoon salt; cook, stirring occasionally, until the panko is golden brown, about 3 minutes. Transfer the mixture to a small bowl. Wipe the pan clean.
Melt butter in the skillet over medium heat. Whisk in flour. Cook, whisking constantly, for 1 minute. Gradually whisk in milk until a smooth and slightly thickened sauce forms, about 1 minute. Add mustard, onion powder, pepper and coriander. Cook, stirring occasionally, until the sauce thickens, about 4 minutes. Remove from heat.
Pour half of the sauce into the prepared baking dish. Add half of the carrots; top with ½ cup Cheddar. Repeat with the remaining sauce, carrots and Cheddar. Top with the panko mixture and sprinkle with the remaining ⅛ teaspoon salt. Cover with foil.
Bake for 25 minutes. Uncover and bake until the sauce is bubbling and the carrots are tender, about 10 minutes. Let cool for 5 minutes before serving. Additional reporting by Carrie Myers and Jan Valdez