Every single person who eats this dish adores it, and this is the ONLY way I have found to get my husband and kids to eat Brussels sprouts. Brussels sprouts covered in a mouthwatering creamy cheesy sauce makes them so tender that your teeth easily slide through them. This recipe might need to be doubled to make enough. To save time and have everything ready at the same time, I always make the sauce while the sprouts are cooking.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound Brussels sprouts, trimmed and scored
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup milk
- 2 ½ cups processed cheese (such as Velveeta®), diced
Instructions
- Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
- Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 11 g |
| Sodium | 781 mg |
| Sugars | 7 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I love brusle sprouts, and i made me love them more
Boiling the Brussels sprouts made the sauce too runny, I suggest roasting them instead.
This recipe is very good!! All my family loves it, even the grandchildren!! We had it at Thanksgiving and Christmas. Thanks for sharing it!!
Very bland. Reviews mostly added ingredients to address that, so I tried. I added sauteed onions and garlic with bacon to the Brussels sprouts, added some red pepper flakes and dijon mustard to the bechemel sauce, and even sprinkled a tiny bit of lemon juice over the Brussels sprouts mixture. I used an asiago/parmesan mixture in place of the Velveeta (I don’t use processed cheese). Maybe an extra sharp cheddar instead would help. I ate this with oven roasted cherry tomatoes, which helped. I definitely will not make this again.
really tasty and easy. would definitely cut cheese sauce in half but that is a matter of taste. the others loved it the way it was. used cheddar cheese.
This recipe was so delicious and yes I will be making it again
Will make it again, SOON!!!
Good! Overall I liked how quick this was. I substituted bacon fat for the butter, added two broken up slices of bacon. I also used real cheddar cheese, and then broiled the mixture. I don’t like my brussel sprouts quite so cooked so next time I think I will cook them for 5-7 minutes.
I think there was enough sauce for 2 pounds of sprouts…but very good!
made for supper, didnt have velvetta so had to use chedder, parm and italian blend. ended up tasting very good. both me and my husband enjoyed it very much
This is so good! My bf who doesn’t eat veggies went back for more!
My kids loved this. They now love Brussels sprouts.
Just made this sauce for dinner – didn’t have any cheddar cheese but i used half-n-half of Mozzarella and parmesan cheese instead. It was wonderful and so easy. Thank You.
I’m on a mission to find a brussel sprouts recipe that convinces me to like brussel sprouts. This is the closest I’ve come so far:) The sprout loving family members DIDN’T like it, tho, because it masks the sprouts flavor. Go figure. This makes a lot of cheese sauce too-could maybe do half?!
This recipe was great. I use gloucester cheese instead of velveeta type cheese. Very tasty way to serve brussel sprouts.
Love this dish! Great for any type of dinner setting