Remove any discolored or loose outer leaves from the brussels sprouts.
Cut the tough part of the stem off the brussels sprouts with a paring knife, but avoid cutting the leaves to prevent them from falling off during cooking
Bring a saucepan of water to a boil;
reduce heat to medium-low
Cook the sprouts for 10 minutes. Drain, and set aside.
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 velveeta cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat
What is Thanksgiving without the mashed potatoes, cranberries, green bean casserole or corn? Just plain-old-boring turkey. Here are 15 Thanksgiving side dishes you need to have on your Thanksgiving table...