- 1 pound Brussels sprouts, trimmed
- 1 cup chopped celery
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup process American cheese, shredded
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender.
- Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.