annie's gluten free dairy free mac and cheese

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)

Annie's gluten free dairy free mac and cheese