Low Carb Macaphony and Cheese

Submitted 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."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 ounces firm tofu
• 8 ounces sharp cheddar cheese, grated
• 2 eggs, beaten
• 1⁄4 cup cream
• 1⁄4 teaspoon onion powder
• 1 dash cayenne
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon dry mustard

• GARNISH

• paprika
• parmesan cheese

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).

Reviews

[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.

 

[Miss Annie in Indy]

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)!!

 

[Slicey]

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.

 

[Ginger O.]

My husband and I ate this for dinner last night. I've never had tofu before and I must say I was pleasantly surprised how tasty it was. I took the advice of others and allowed the mixture to sit a few hours before baking. I also added steamed broccoli to the baking dish. We will have this again and next time I may add a little salt and maybe some cream cheese. Very good dish for low carb watchers craving a pasta substitue.

 

[Queen Roachie]

Oh, my! This was even better than I thought it would be. Followed the advice of others and mixed everything but the cheese (subbed plain soy milk for the cream) and let this sit overnight to absorb the flavors. I then added cut up broccoli and a handful of real bacon bits when I added the cheese, and used about 6 oz of the sharp cheddar and 2 oz of smoked Gouda. While this isn't going to fool someone who expects mac and cheese, it was a great substitute for pasta when I was really craving some comfort food. I'll make again for sure, mixing up the cheeses next time... maybe a sprinkle of blue, or some pepper jack... Yum. Thanks for sharing.