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Export 8 ingredients for grocery delivery
Step 1
Melt butter in large saucepan or dutch oven over medium heat.
Step 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.)
Step 3
While whisking briskly, add in milk and chicken broth. Whisk until combined and smooth. Remove from heat.
Step 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.
Step 5
Return to heat and cook for 3-4 more minutes over medium heat.
Step 6
Turn heat off and stir in cheddar cheese. Continue to stir until all cheese is melted.
Step 7
Allow mixture to cool, and then portion into freezer-safe containers. Label and date, then freeze.
Step 8
Defrost sauce overnight in refrigerator. Pour thawed sauce into saucepan and heat over medium heat, stirring frequently.