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In a small bowl, combine flour, salt, and nutmeg. Set aside.
In a medium bowl, beat egg yolks. Stir in half and half until blended. Set aside.
Melt butter in a large, heavy saucepan over medium heat.
Add flour mixture. Whisk for 2 minutes.
Gradually add milk and broth, whisking until smooth.
Cook and stir for 2-4 minutes or until slightly thickened. Remove from heat.
Pour about half of the hot sauce into egg and cream mixture and blend well.
Add mixture to saucepan. Cook and stir for another 2-3 minutes; do not boil. Remove from heat.
Stir in cheese until melted. Cool to room temperature.
Divide sauce between six 2-cup freezer safe containers.
Label containers with date and contents.
Refrigerate for a couple hours and then move to the freezer.