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Delicious Creamy Cheesy Brussels Sprouts

Katie Hanson

"This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time."
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Ingredients

30 m servings 254 cals
Original recipe yields 8 servings

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Directions

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  1. 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.
  2. 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


Per Serving: 254 calories; 17.6 g fat; 12.3 g carbohydrates; 13.3 g protein; 54 mg cholesterol; 781 mg sodium. Full nutrition

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Reviews

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This recipe was great. I use gloucester cheese instead of velveeta type cheese. Very tasty way to serve brussel sprouts.

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 ...

Love this dish! Great for any type of dinner setting

My kids loved this. They now love Brussels sprouts.

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...

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