tofu mac and cheese

15 Aug

This recipe has been a favorite of my kids for several years.  I love it because it is super fast, I can pronounce all the ingredients, and it’s not day-glo orange.

The pot holder the bowl is sitting on was made by my step-mom.  She is a weaver and has been on several covers of “Handwoven Magazine”.


Tofu Mac and Cheese

  • 12 ounces elbow macaroni, or other short shape
  • one package silken tofu
  • 2 Tbsp. unsalted butter
  • 2 – 2 1/2 cups firmly packed grated Cheddar cheese (white, sharp, extra sharp…whatever you like)
  • salt and pepper

Puree the tofu in a blender or food processor until smooth.  Pour into a saucepan and add butter and cheese.  Slowly bring to a gentle simmer over medium low heat, stirring often, and cook until cheese is thoroughly melted.

Cook pasta until al dente, drain.  Combine pasta and sauce.  Season to taste with salt and pepper.

Recipe from The Vegetarian Family Cookbook.

Using the Weight Watcher Recipe Builder, if divided into 6 servings, each has 10 Points Plus (using 2 cups cheese)


Posted by on August 15, 2013 in pasta, vegetarian


Tags: , , ,

5 responses to “tofu mac and cheese

  1. Grandpa Alan

    August 15, 2013 at 8:27 am

    Hey Kelly please figure out the carbohydrates and fiber for those of us on Atkins or South Beach Diets. (Low carb, no sugar)

    • kelly@dailyhomemade

      August 15, 2013 at 1:39 pm

      The cookbook lists the carbs as 55g and the fiber as 2.9g.

      • Alan Gunsul

        August 15, 2013 at 2:52 pm

        Thank you. If low carb pasta was substituted? I have pasta that for 2 ounce has 4 carb, a serving so if I took your recipe to substitute pasta and reduce it for two people 4 ounces of this pasta?

        On Thu, Aug 15, 2013 at 1:39 PM, daily homemade wrote:

        > ** > kelly@dailyhomemade commented: “The cookbook lists the carbs as 55g and > the fiber as 2.9g.”

  2. veronicakaip

    August 16, 2013 at 3:16 pm

    Favorite things about this post
    1) the potholder….that’s awesome!
    2) the tofu. I always make my mac and cheese with a roux and cream base, so this will be much healthier.
    3) I see your reflection in the spoon. Cool, unintentional selfie!!!

  3. Kate Lange-McKibben

    August 17, 2013 at 5:28 pm

    The potholder photographed well. Thanks for the mention.


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