Cheesy Brussels Sprouts
|Brussels sprouts||2 Pound (1 Kilograms)|
|Butter||50 Milliliter (3 Tablespoon)|
|All purpose flour||50 Milliliter (3 Tablespoon)|
|Milk||500 Milliliter (2 Cups)|
|Dijon mustard||1 Teaspoon|
|Shredded cheddar cheese||250 Milliliter (1 Cup)|
Cut X in base of each brussels sprout; cook in large saucepan of boiling water for 7 to 9 minutes or until tender crisp.
Drain and refresh under cold water; press out excess water with towel.
Let cool; halve and set aside.
In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute.
Add milk; cook, stirring, for 3 to 5 minutes or until smooth and thickened.
Stir in mustard, salt, pepper and nutmeg.
Remove from heat; stir in half of the cheese until melted.
Gently stir in brussels sprouts.
Spoon into greased 11 x 7 inch (2 L) baking dish. (Brussels sprouts can be prepared to this point, covered and refrigerated for up to 1 day.)
Sprinkle with remaining cheese; bake in 375Â°F (190Â°C) oven for 30 minutes or until bubbly.
Brown under broiler for 2 minutes.