Macaroni and Cheese with a Secret Silken Tofu Sauce
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.
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
1 (12.3-ounce) package silken tofu
2 tablespoons non-hydrogenated 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.