Cheese Sauce Recipe for Now and for Your Freezer

Five ample servings of delicious cheese sauce ready for the freezer.

This is another recipe adapted from my new Make-A-Mix Cookbook.  They call it a mix but technically it is not because you quite simply make up a batch and use for now and/or freeze for future use.  This is really delicious and I an tickled to death at how well it has turned out.  Full of flavor!  The fresh broccoli I am fixing for tonight's supper will be adorned with it!

Ingredients for Cheese Sauce to Make and Freeze:

3/4 C. flour
1 t. salt
1/4 t. fresh grated nutmeg

Stir the above ingredients all together in a small bowl and set aside

12 Oz. grated cheddar cheese (I used 8 oz. extra sharp and 4  oz. sharp cheddar)

Grate the cheese and set aside.

3/4 C. butter (1 1/2 sticks)

Melt the butter in a heavy bottomed pan over medium-high heat.  Stir in the flour and cook a minute or so stirring constantly.  Add all at once:

4 C. milk
2 C. undiluted condensed chicken broth

Stir and heat continuously until slightly thickened. Remove from the heat and quickly beat together in a small bowl:

4 egg yolks and
1 C. half and half

Pour ladle of the warm sauce into the egg mixture and stir, add another ladle of warm sauce and stir well.  Pour the warmed egg mixture back into the pan of sauce and stir together.  Return this to the heat and cook stirring until thickened.  Do not boil.  Remove from the heat.

Add the shredded cheese and stir until melted.  Cool to room temperature and package in freezer containers of the desired size.  1 1/3 to 1 1/2 cups is good for a recipe but however you will use is fine.  This would be perfect over egg dishes, vegetables, baked potatoes, anyway you would use any other cheese sauce!

Label and freeze.  Just thaw in the microwave and reheat.  Yield 5-6 batches.