¼ cup + 2 Tablespoons shredded cheddar cheese, divided
Preheat oven to 375°F.
Wash your hands well with soap and warm water for at least 20 seconds.
Wash Brussels sprouts and slice off and remove the bottom of each sprout. Slice vertically to halve the Brussels sprouts. For larger Brussels sprouts, cut in half again through the stem to make four parts.
Heat oil in a large skillet over medium-high and add Brussels sprouts.
Season Brussels sprouts with salt and pepper and cook for about 3-5 minutes stirring occasionally until crisp and starting to brown. Transfer Brussels sprouts from skillet to an 8 x 8 baking dish.
In a small saucepan add milk, cornstarch, and onion powder and stir until mixture is smooth bringing to a boil. Then reduce heat to low and continue to stir for about 2 minutes to thicken.
Stir in 1/4 cup cheese and mix. Pour milk and cheese mixture over the Brussels sprouts and then sprinkle the remaining 2 Tablespoons cheese over the top. Bake for 20 minutes.
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