I do not however, enjoy the Amy's Frozen Rice Mac and cheese, but then I didn't like ANY frozen mac and cheese before, I have a fondness for that watery-ness that you get with the boxed stuff. It was right next to the parmesan Kraft Shakey Cheese. I found the Kraft mac and cheese cheese at the third store I looked in. I've been adding the Kraft Mac and cheese shakey cheese to the cheese to boost it a little. They're not like the Tinkyada noodles, they're not as forgiving, you have to get them JUST right or they get kinda sandy tasting. I've never tried it, but I hear it's passable! There is a dairy free gluten free recipe for mac'n'cheese in Special Diets For Special Kids by Lisa Lewis. You might be able to substitute a puree of well-cooked onions, carrots and parsnips and/or sweet potatoes for the cheese-add a little mustard to approximate the tanginess of cheese and a little turmeric for color, and decrease the milk, maybe by half. If you are allergic to dairy, substitute margarine, soy (or maybe not soy-sounds like there's soy trouble for us now) or almond or rice milk, and whatever dairy-free gluten-free cheese you can find at Whole Foods. Stir til cheddar melts, and add your drained pasta. While your gluten-free pasta is boiling, melt 2-3 tablespoons of butter in a sauce pan (I like to add just a little chopped onion here), add 2-3 tablespoons of either your favorite gluten-free flour blend or some combination of cornstarch/corn meal, stir it around for a minute, whisk in 2 cups of milk (evaporated skimmed works just fine-just don't dilute it with water)and when it bubbles, add 2 cups of shredded cheddar.
If you're not allergic to dairy, "real" mac'n cheese is easy-and I think it tastes way better than Kraft. I cooked them throught so that they looked like the color of a grilled cheese sandwich. Try to cook each side about 5 minutes so the sandwiches will be heated through. Dip the sandwiches (both sides) in the egg-milk mixture and cook on a preheated oiled griddle over medium (or slightly lower) heat until browned. Spread butter on the other 4 bread slices and complete the sandwiches. Top with 1 slice (see my note above) each of ham, cheese and chicken. Spread 4 slices of bread with the mixture. In a small bowl, combine the mayo & mustard. The Monte Cristo Sandwich from the Bette Hagman revised edition is:Ĥ thin slices cooked ham (I used Hillshire Farms Deli Select Ultra Thin - then piled on the amount I wanted)Ĥ slices Turkey or Chicken (used Hillshire Ultra Thin Chicken - see note above) I used K bread (can't spell that company name) Update: my wife found the powder-packet box at (of all places) Target, for about $1.85/box.Vincent, here is the recipe. We were happy enough with the sauce packet version that we just bought the 12-pack of the powder packet variety on Amazon, which came out to $2.30/box. The sauce packet was a little bland and too gooey, but not inedible. The pasta itself came out firm but squishy, exactly like wheat pasta. I like the idea of the powder packets because then I know what kind of milk/butter we’re adding (i.e. I usually prefer powder packets to the sauce packets (again, reminds me of my childhood, but I also like the texture) but I haven’t been able to find it in any local stores. There are two varieties of Annie’s gluten free mac and cheese: this one (seen above) which comes with a sauce packet, and this one which comes in the regular-sized box with a powder packet that requires milk and cheese. I decided to try out Annie’s rice pasta version, and it wasn’t bad. It’s one of my favorite dishes, mostly because it transports me back to my childhood nearly every time. I finally broke down and had myself some macaroni and cheese.