Mochiko Nacho Cheese
Hey whiz kid ! You're going to love this perfectly smooth and creamy nacho dip thickened with Mochiko flour that tastes just like the original. Actually, it's better. You regret making this yourself instead of pumping some out of a random gas station cheese machine. It's just nacho thing anymore after you've tried this recipe. Hehe.
2 tablespoons unsalted butter
1 tablespoon Mochiko flour
2/3 cup whole milk
7 slices of Kraft American cheese singles
1 pinch each of turmeric and chili powder
1 teaspoon onion powder
In a saucepan melt butter over low heat and whisk in Mochiko flour. Cook mixing frequently for 4 minutes.
Slowly pour in milk, whisking constantly. Turn up heat to medium after milk has been mixed in with the roux.
Add in one cheese slice at a time, whisking constantly until completely melted and the sauce is smooth. Add turmeric, chili powder and onion powder. Salt to taste if desired.
Whisk and cook sauce until thickened, about 3 to 4 minutes. Remove from heat and serve, preferably in a heated bowl. Eat immediately.
Tips: Great as a Philly cheese steak sauce. Left over sauce great to use mixed in with hot macaroni or pasta shells. Drizzle over nachos. Don't drink like a beverage.