1 lb. fresh Brussels sprouts, trimmed
1 c. chopped celery
2 tbsp. butter
2 tbsp. plain flour
1 c. milk
1/2 c. American cheese, shredded
1/4 tsp. salt

Place Brussels sprouts, celery and small amount of water in a saucepan. Cook about 10 minutes.

In another saucepan, melt butter. Stir in flour until smooth. Slowly add milk; bring to a boil. Reduce heat. Cook and stir for 2 minutes. Add cheese and salt. Drain Brussels sprouts and add cheese sauce.