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.
