AFC Macaroni At The Ritz

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AFC Macaroni At The Ritz

Everybody loves macaroni and cheese. But not all mac and cheeses are alike – and why should they be? It’s an easy dish to do stove-top for hotel guests. Uptick it with some imagination and voila, a recipe for success!

This special version presents with cauliflower, green beans, black beans, and peas mixed into an herb and spice tomato sauce and A-F mozzarella shreds.

Serve home-style in a bowl garnished with dill weed and shaker parm by Go Veggie, or fine dine the presentation by molding the mac, inverting it onto plate, garnish with Cornflake Walnut Crumbs and fresh sliced basil strips!

Makes 27 cups

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Make ahead of time: Cornflake Walnut Crumb Topper

1 c. cornflakes- Pampa brand is animal-free and has a great crisp

1/4 c. walnut pieces

1/4-1/2 t. salt

black pepper grind to taste

1/2 t. garlic powder

1/2 t. dry mustard 

1/2 t. dried basil

1/2 t. granulated sugar

1 T. extra virgin olive oil 

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1- Combine all ingredients, except oil, in food processor. Process till mealy.

2- Add oil. Process till crumbly. It takes a couple minutes. When the cornflakes darken and become teeny beads they are done.

• These Pampa cornflakes maintain their crispy element when processed. It’s only when they are wet that they soften.

3- Transfer to covered container and refrigerate till ready to use.

4- To use: microwave few seconds or pan-fry on low heat in nonstick skillet. Salt lightly if needed.

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Veggies And TVP:

2 c. water

1 c. froz. cut green beans

1 c. froz. peas

12 oz. froz. cauliflower buds

1 T. Spice Time Imitation Chicken Bouillon

1 t. salt

1/2 c. TVP aka Textured Vegetable Protein

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1- Combine water, frozen veggies, bouillon powder and salt in large saucepan. Cook till tender, shut off heat, remove cauliflower and cut into smaller bite size, return to veggie and water pan.

2- Add TVP. Stir, cover, set aside while TVP plumps up

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Tomato Sauce:

14.5 oz. can diced tomatoes- I used CHESTNUT HILL brand

14.3 oz. can condensed tomato soup – I used Campbell’s (not cream of tomato)

6 oz. can tomato paste – CHESTNUT HILL brand

15 oz. can black beans including liquid from can – CHESTNUT HILL brand I used

1 t. dried oregano

1 t. dried tarragon

1 t. dried rubbed sage

1 /2 t. ground coriander

1 t. garlic powder

1 t. onion powder

2 t. smoked paprika

1 T. liquid smoke

1/2 t. ground allspice

1/4 t. red cayenne pepper

fresh grind black pepper to taste

1/2 t. xanthan gum powder

salt to taste

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3- Combine all sauce ingredients in large saucepan, stirring after each addition.

4- Cook partially covered, over medium heat till small boil occurs, stirring occasionally 

• partially cover to keep sauce from spitting onto stove as it pops

5- Reduce heat and simmer 15 minutes or longer if you want. Set aside.

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Pasta:

16 oz. bag elbow macaroni- I used Allegra #35 brand – cooked in sufficiently salted lots of boiling water till tender; drain and set aside in colander

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Assembly: added ingredients

2 c. Violife Mozzarella shreds for restaurants

2 T. Balsamic vinegar

dried dill weed

Go Veggie Shaker Parmesan for garnish

fresh sliced basil – garnish

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6- Place veggies with cooking water in empty pasta pot.

7- Add Violife cheese, stir well. Let set a few minutes.

8- Add all sauce to pot, stir well.

9- Add all cooked macaroni, stir well.

10- Add Balsamic vinegar, stir well.

11- Adjust for salt and pepper, reheat and serve.

12- Garnish with sprinkles of dried dill weed and drizzles of extra virgin olive oil and shaker parmesan by go Veggie.

13- If using the Cornflake Walnut Crumbs, mold macaroni in custard cups, invert onto individual plates, then sprinkle top of individual servings with the crumbs, then top crumbs with fresh sliced basil.

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