Cheesy Brussels Sprouts (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 tbsp. plain flour
02 - 1 and 1/2 cups grated Old Cheddar cheese
03 - 2 tsp. honey mustard
04 - 2 cups milk
05 - 2 lb. Brussels sprouts
06 - 1/2 tsp. black pepper
07 - 1/4 tsp. salt
08 - 2 tbsp. butter

# Instructions:

01 - Slice off the stems and strip away any outer leaves that look loose.
02 - Toss sprouts into a big pot of salted, boiling water and let them cook for 10–12 minutes. Drain really well.
03 - Use a medium heavy-bottom pot to melt butter on medium heat.
04 - Stir in the flour bit by bit as you whisk for about 90 seconds.
05 - Pour in the milk a little at a time while keeping it moving with your whisk.
06 - Keep stirring the sauce nonstop and let it cook for 5 minutes.
07 - Toss in the honey mustard, pepper, and salt. Stir to combine.
08 - Off the heat, blend in 1/2 cup of the cheese. Then toss the Brussels sprouts into the mix and stir together.
09 - Scoop all of the mixture into a buttered 11 x 7-inch baking pan.
10 - Sprinkle the rest of the shredded cheddar across the top.
11 - Put it in a 375°F oven for 25 minutes to bake.

# Notes:

01 - Keep leftovers fresh by putting them into an airtight container in the fridge for 3 days max.
02 - Warm up single portions in the microwave at 30-second bursts, or reheat bigger amounts at 350°F for 15–20 minutes.

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