Low Carb Mactofuni & Cheese

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Total Time
50mins
Prep
10 mins
Cook
40 mins

About once a year I used to call Mom and ask her yet again for the baked macaroni and cheese recipe she always made me when I was little. It's not anything like the ultra-cheesy stuff most people call mac & cheese, but I love it anyhow. Since I'm eating lowcarb these days, here's what I eat instead, in a pasta-substitute version...

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Ingredients

Nutrition

Directions

  1. Mix together the half and half, water, dried onion, curry powder, garlic powder, salt, and pepper.
  2. Set it aside so the onion can absorb some of the liquid.
  3. In a large bowl, gently toss together the cubed tofu, grated cheddar, and yogurt.
  4. Put the cubed tofu mixture in a large baking dish (you'll need one with a lid).
  5. Dot with the teaspoons of butter, then pour the milk/onion mixture over.
  6. Sprinkle Parmesan (and crunched pork rinds, if using) over the top.
  7. Cover with glass lid and bake at about 350 for about 40 minutes (you can take off the lid for the last 5 minutes to get the rinds a little crisp).
Most Helpful

4 5

Hi, this is my 1st review but here goes...I don't do well with pasta so I thought this was a great idea. I mixed low calorie cheddar cheese, skim milk, cream cheese, water, and pepper and parsley and poured it over the cubed tofu. I baked it for about an hour and it was so good and creamy, a deff keeper-thank you!