Nachos

This is by far my family's favorite "fast food" food storage meal. It is so quick and easy, uses powdered milk, and is much more healthy than any canned cheese version you can buy.

It all begins with my famous white sauce mix.

Whisk together white sauce mix and hot tap water.

Stir constantly while cooking until it begins to boil and thicken.

Add remaining ingredients. To rehydrate the onion, put it in a small bowl with a little water and heat in the microwave for 30 seconds. Do this before you begin cooking the meal since you have to be stirring the white sauce mix and you won't have a free hand.

This is a motion shot when I am stirring in the cheese. You really can play with the flavors of cheese that you add. If you like a spicy cheese, use pepper jack or stir in a little hot sauce. We go for the mild version most often at our house since that is what the kids prefer.

Continue to stir over the heat until it is the thickness you desire. It usually takes 1-2 minutes of boiling time to thicken up.

This is still a little too thin.

Serve over chips and top with your favorite nacho toppings. It is also delicious over broccoli or as a dip for bread. The leftovers will thicken quite a bit in the fridge. Just add a bit of milk, heat up, and mix for another round another day.

Nachos
5 Tbsp white sauce mix	1 tsp Worcestershire sauce
1 cup hot water	1 cup cheddar cheese, grated
⅛ tsp pepper	½ cup Mozzarella cheese, grated
1 tsp dried, minced onion reconstituted
In a saucepan, whisk white sauce mix and water together and cook until smooth. As sauce begins to thicken, add remaining ingredients. Serve over tortilla chips. Top with chili, spiced hamburger, sliced black olives, salsa, etc. You can use pepper jack cheese for a more spicy sauce.