An easy, cheesy sauce that goes great with just about any vegetable imaginable - it stores great in the freezer until needed!
Cook Time10 minutesmins
Total Time10 minutesmins
Course: Freezer Meal Recipes
Cuisine: American
Keyword: Cheese Sauce, freezer friendly, freezer meals, make ahead, sauces
Servings: 10cups
Calories: 134kcal
Author: Make-Ahead Meal Mom
Ingredients
3/4cupbutter
3/4cupflour
1 1/2teaspoonssalt
1/4teaspoonground nutmeg
4cupsmilk
2cupschicken broth
1cuphalf-and-half
4egg yolksbeaten
6cupsshredded cheddar cheese
Instructions
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.
To re-heat:
Defrost sauce overnight in refrigerator. Pour thawed sauce into saucepan and heat over medium heat, stirring frequently.
Notes
Recipe adapted from the book, Make-A-Mix, by Karine Eliason, Nevada Harward and Madeline Westover.