Prep 5 mins
Cook 15 mins
This is very close to the freezer cheese sauce mix I found in Make-A-Mix by Karine Eliason, Nevade Harward & Madeline Westover. They say it's a nice complement to most vegetables. Try it as a hot dip with raw vegetables. I believe it can be used for just about anything.
- 177.44 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml ground nutmeg
- 177.44 ml butter
- 946.36 ml milk
- 19.71 ml beef bouillon (could use chicken or vegetable, I prefer the Better than Boullion line)
- 473.18 ml water
- 236.59 ml half-and-half
- 4 egg yolks, beaten
- 340.19 g cheddar cheese, shredded (3 cups)
- In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter over medium heat. Gradually stir in flour mixture, milk, bullion, and water until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
- In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
- Refrigerate sauce until cooled. Pour serving sizes into freezer containers with tight fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months.
- Serving size recommend was 1 1/3 cup (meaning recipe makes 6 servings) but we have a small family and I use 1/2 to 2/3 size servings.