An easy, cheesy sauce that goes great with just about any vegetable imaginable - it stores great in the freezer until needed!
Cook Time10 minutes
Total Time10 minutes
3/4 cup butter
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
4 cups milk
2 cups chicken broth
1 cup half-and-half
4 egg yolks, beaten
6 cups shredded cheddar cheese
Melt butter in large saucepan or dutch oven over medium heat.
Whisk in flour, salt and nutmeg to make a roux. Cook over medium heat for 2-3 minutes, stirring constantly. (This will help cook out any "flour" taste.)
While whisking briskly, add in milk and chicken broth. Whisk until combined and smooth. Remove from heat.
In separate bowl, mix egg yolks and half-and-half until combined. Add in 1/4 cup of sauce mixture to egg mixture. Stir to combine. Add 3 more quarter-cups of sauce mixture, one at a time, into the egg mixture. (This is to temper the eggs - raise their temperature slowly - so as not to scramble them.) Then add egg mixture into large pot of sauce mixture and stir to combine.
Return to heat and cook for 3-4 more minutes over medium heat.
Turn heat off and stir in cheddar cheese. Continue to stir until all cheese is melted.
Allow mixture to cool, and then portion into freezer-safe containers. Label and date, then freeze.
Defrost sauce overnight in refrigerator. Pour thawed sauce into saucepan and heat over medium heat, stirring frequently.
Recipe adapted from the book, Make-A-Mix, by Karine Eliason, Nevada Harward and Madeline Westover.
1/4 cup Amount Per Serving:Calories: 134Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 281mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 6g
Nutrition information provided as an estimate only.
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