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Rating: 4.26 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

254 calories; protein 13.3g; carbohydrates 12.3g; fat 17.6g; cholesterol 54.2mg; sodium 780.9mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2010
This recipe was great. I use gloucester cheese instead of velveeta type cheese. Very tasty way to serve brussel sprouts. Read More
(12)

Most helpful critical review

Rating: 3 stars
01/11/2019
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. Read More
19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/12/2010
This recipe was great. I use gloucester cheese instead of velveeta type cheese. Very tasty way to serve brussel sprouts. Read More
(12)
Rating: 4 stars
01/04/2011
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?! Read More
(9)
Rating: 5 stars
10/29/2010
Love this dish! Great for any type of dinner setting Read More
(6)
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Rating: 5 stars
12/09/2013
My kids loved this. They now love Brussels sprouts. Read More
(1)
Rating: 3 stars
01/11/2019
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. Read More
Rating: 5 stars
07/14/2015
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 Read More
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Rating: 5 stars
03/06/2016
This is so good! My bf who doesn't eat veggies went back for more! Read More
Rating: 5 stars
02/25/2018
This recipe was so delicious and yes I will be making it again Read More
Rating: 4 stars
12/13/2015
I think there was enough sauce for 2 pounds of sprouts...but very good! Read More