I love me a noodle. Angel Hair, spaghetti, fettucini, penne, farfalle... doesn't matter. The newest adventure was elbow macaroni.
Ronzoni smart taste to be exact. If I am going to eat pasta, I'd like to try to justify the choice by picking a healthy pasta!
I decided to try a new spin on protein packed Macaroni and cheese.
I keep reading about how soft tofu is great for sauces, therefore, cheese sauce to the rescue! Being a vegetarian, it is odd that I never think to do anything with tofu other than stir-fry, so I am really happy with how this turned out.
 |
Ingredients:
12oz Pasta Ronzoni Smart Taste Elbow
1 12oz block Tofu, soft
1/2 cup FF Milk
2 tbsp Butter, unsalted
1 1/2 cup shredded Cheddar Cheese
1/4 cup Bread crumbs, seasoned
1 generous spray Pam Olive Oil spray
1 tsp Ground Mustard Powder
1/2 tsp Nutmeg
1/2 tsp Paprika
1/2 cup onion, diced (optional)
Nutritional Info
|
 |
| ||||||||
|
Cook your pasta until al dente. Meanwhile, puree your tofu in a blender or food processor with the milk.
Preheat oven to 400 degrees.
Drain your pasta.
Melt the 2 tbsp of butter in a large saucepan. Add the tofu and milk mixture and stir. Then add your cheese slowly, stirring. Add your spices and onion.
Add your macaroni, stir until well combined with cheese sauce.
Transfer to 9x13 baking dish. Top with bread crumbs and spray the top with the olive oil spray to help crisp the breadcrumbs.
Bake uncovered for 20-30 minutes
Serving Size: Makes 8 servings
The best part about this, was that I DID NOT tell Darling husband what was in it. He loved it, we both had 2 helpings.. Don't judge.
So, one could totally get away with making this for an anti tofu friend and they would be none the wiser, provided of course you are comfortable with taking advantage like that, like I am.
