Low Carb Macaphony and Cheese

READY IN: 1hr 45mins
Kathy(
Recipe by Mercy

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.

Top Review by Kathy(

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.

Ingredients Nutrition

Directions

  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. Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
  3. Place in a buttered casserole dish.
  4. Sprinkle with Parmesan and a little paprika.
  5. Bake at 350°F for 45 minutes.
  6. The top should be golden brown (its the crispy brown parts that really give it the flavor).

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