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    You are in: Home / Recipes / Low Carb Macaphony and Cheese Recipe
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    Low Carb Macaphony and Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Mercy's Note:

    Spread it thin and cook it longer for better texture! This recipe is from my low carb days. I made it often. It is all natural and rich and a very good fix for a pasta craving. Cooking time includes 30 minutes for drain time.

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    Units: US | Metric



    1. 1
      Drain tofu well (I let mine sit in the colander for awhile and then I squish out even more liquid with my hands).
    2. 2
      Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
    3. 3
      Place in a buttered casserole dish.
    4. 4
      Sprinkle with Parmesan and a little paprika.
    5. 5
      Bake at 350°F for 45 minutes.
    6. 6
      The top should be golden brown (its the crispy brown parts that really give it the flavor).

    Ratings & Reviews:

    • on October 07, 2009


      10/7/09: Made again and allowed the tofu and spices to sit overnight to absorb the flavors as suggested by another reviewer. Not a favorite recipe for my DH, but I like it -- especially when mixed with broccoli and a bit of diced ham. This recipe could also be used as a hot dip for celery or crackers. 4/7/06: Good recipe for when carb cravings hit. I added some diced ham (personal mac & cheese preference) but didn't add the parmesan on top and it had plenty of cheese. I like the idea of letting the tofu sit overnight to absorb the flavor, and will try that next time. I also like to add vegies to my mac & cheese, and this is a good base recipe. I was out of cayenne pepper and used hot pepper sauce, and that worked perfectly.

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    • on December 20, 2005


      Wow, another wonderful tofu recipe! The third I've tried this week and I have to say that for phony maccroni this is great. I mixed all the ingredients except for the cheese and let marinate overnight. The tofu absorbed the spices wonderfully. Oh, I used 3 egg whites instead of 2 whole eggs. Cut down on calories and cholestrol. Mixed in the cheese before baking and was plesantly suprised how much it really tasted like mac and cheese. Realisticlly I would say this is more like 2 servings than 4. Salt and pepper to taste after baking. Thank you Mercy for posting what will be my new mac & cheese recipe. (At least while I'm watching calories)!!

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    • on September 06, 2004


      I made this yesterday using extra-firm tofu. I baked it for 45 minutes with the lid on the casserole dish, but it wasn't getting crispy on top, so I added 15 minutes with the lid off. I would definately double this recipe the next time - it just wasn't enough for leftovers! Even tofu haters will like this dish - my mom kept sneaking bites of it when I wasn't looking! I think it would be good with a mexican cheese blend, or a white cheese as well.

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    Read All Reviews (18)


    Nutritional Facts for Low Carb Macaphony and Cheese

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 370.5
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 16.3 g
    Cholesterol 181.8 mg
    Sodium 402.5 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.8 g
    Sugars 1.1 g
    Protein 24.6 g

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