Instructions: Cut X in base of each brussels sprout; cook in large pot of boiling salted water until tender-crisp, 7 to 9 minutes. Drain; refresh with cold water, press out excess water with towel. Let cook; halve.

In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minutes. Add milk; cook, stirring, until sauce boils and thickens, 3 to 5 minutes. Stir in mustard, salt, pepper and nutmeg. Remove from heat; stir in half of the cheese until melted. Stir in brussels sprouts.

Spoon into greased 11 x 7-inch baking dish. (Can be refrigerated for up to 1 day.) Sprinkle with remaining cheese; bake in 375 F oven for 30 minutes or until bubbly. Brown under broiler for 2 minutes.

Makes 8 servings.

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