The same children I tested this on 5 years
ago still request this each and every time they come to my house
for dinner. This basic macaroni and cheese is rich and comforting.
Using pureed silken tofu as a base for the sauce gives the kids
a good dose of soy goodness.
Macaroni
and Cheese with a Secret Silken Tofu Sauce
- 10 to 12 ounces elbow
macaroni (or other short pasta shape such as cavatappi)
1 (12.3-ounce) package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style
nondairy cheese
Salt to taste
- Cook the macaroni in plenty
of rapidly simmering water until al dente, then drain.
- Meanwhile, puree the tofu
until perfectly smooth in a food processor or blender. Transfer
to a medium sauce pan and add the margarine and cheese. Slowly
bring to a gentle simmer, stirring often, then cook over low
heat until the cheese is thoroughly melted.
- Combine the cooked macaroni
and sauce in a serving container and stir together. Season with
salt to taste and serve at once.
Makes 6 to 8 kid-sized
servings.
Variation: Bake in a casserole
dish at 400°F (205°C) for 20 to 30 minutes, or until
the top is golden and crusty.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
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