Freezer Cheese Sauce

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.

• Ready In: 20 mins
• Serves: 12
• Yields: 8 cups

Ingredients

• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 cup butter
• 4  cups milk
• 4  teaspoons  beef bouillon (could use chicken or vegetable, I prefer the Better than Boullion line)
• 2  cups water
• 1  cup half-and-half
• 4  egg yolks, beaten
• 12  ounces cheddar cheese, shredded (3 cups)

Directions

1. 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.
2. 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.
3. 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.
4. 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.