Recipe Ingredients
- 1 cup half & half
- 4 egg yolks, lightly beaten
- 3/4 cup unsalted butter
- 3/4 cup all-purpose flour
- 6 cups whole milk
- 6 cups shredded cheddar cheese
- Pinch of ground nutmeg, or to taste
- Kosher salt, to taste
Recipe Directions
- Whisk half & half and egg yolks together in small bowl until combined. Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, until smooth, about 30 seconds.
- Slowly whisk in milk and half & half mixture until combined. Simmer, stirring constantly, until sauce thickens, about 8 to 12 minutes. Stir in cheddar cheese until smooth, about 2 minutes. Season with nutmeg and salt, to taste. Allow to cool completely at room temperature.
- Divide cheese sauce evenly between freezer-safe containers, large silicone ice cube trays or silicone food freezer trays. Cheese sauce can be kept frozen for up to 6 months.
- To reheat, simply thaw cheese sauce in refrigerator overnight. Pour thawed cheese sauce in small saucepan. Cook over low heat, stirring frequently, until fully heated through (cook time will vary depending on amount of cheese sauce). Serve as desired.
Tip
Serve cheese sauce over steamed vegetables, roasted potatoes, sausage sandwiches, or nachos!
