Food can be the most incredible thing in the world if it is prepared correctly. Now if it is not, food can be the most revolting thing. I feel like the food I make gives many 5-star restaurants a real, tried and true run for their money. Although I would dub myself as a self taught chef, I am a foodie by nature. As much as I want to say that I have mastered the art of cooking, I still have so much to learn.
Today, I decided to make an Amish-style macaroni and cheese dish. My source of inspiration comes from a phone call I had with my former college roommate. We both got into a discussion about food before agreeing that Amish cuisine is underrated. I lived in Pennsylvania for many years and tried some Amish things, but it wasn't until 2011 where I actually ate at an Amish restaurant and tried virtually everything vegetarian they made.
The macaroni and cheese is unique within its own and really says a lot about not only the dish itself, but Amish cuisine. I used Barilla Elbows, Silk Unsweetened Almond & Coconut Milk Blend, Country Crock Plant Butter with almond oil, 365 Silken Tofu, shredded sharp cheddar cheese, shredded monterey jack cheese and a little bit of salt and black pepper.
Like the traditional Amish-style, I cooked the elbow macaroni on the stove for about 10 minutes. I preheated the oven for 350 degrees.
Then, I built the layers in a separate pan starting with milk, butter and cheese as my base. I started to gradually add the pasta. As I continued, I packed the pasta and continued this entire process until I couldn't add anything else to the pan.
Taking any blender, I decided to blend my tofu with some of the almond and coconut milk until it turned to liquid. Then, I took the liquid result and garnished that on top of the dish before adding the lid and placing it into the oven for 10-15 minutes.
Without further ado, here is my Amish-style Macaroni and Cheese:
I took the liberty of garnishing black pepper on the top, as that always tends to work with any macaroni and cheese, especially this one. And as you can tell from the photos, my Amish-style macaroni and cheese was a success.
Now time to eat.