Instructions

1. Melt butter in large saucepan or dutch oven over medium heat.
2. 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.)
3. While whisking briskly, add in milk and chicken broth.  Whisk until combined and smooth.  Remove from heat.
4. 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.
5. Return to heat and cook for 3-4 more minutes over medium heat.
6. Turn heat off and stir in cheddar cheese.  Continue to stir until all cheese is melted.
7. Allow mixture to cool, and then portion into freezer-safe containers.  Label and date, then freeze.

To re-heat:

1. Defrost sauce overnight in refrigerator.  Pour thawed sauce into saucepan and heat over medium heat, stirring frequently.