Total Calories: 209
In a small bowl, combine flour, salt, and nutmeg set aside. In a large saucepan, melt butter. Gradually stir in flour mixture, milk, and chicken broth until smooth. Cook and stir until 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 to warm up the egg mixture. 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.
Chill sauce until completely cool. Pour into freezer containers or bags, leaving 1-inch head space at top. Label and freeze for up to 6 months.
When ready to use, thaw and heat, stirring, over medium heat until heated through.
To use for fondue, add 1/4 teaspoon dry mustard and a pinch of garlic powder to 3 cups cheese sauce.
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