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)