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...
- 1⁄4 cup half-and-half
- 3⁄4 cup water, room temperature
- 2 teaspoons dried onion flakes
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon garlic powder (to taste)
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3 -4 cups small-cubed extra firm tofu, drained well
- 2 cups shredded cheddar cheese
- 1⁄4 cup whole-milk yogurt
- 4 -5 teaspoons butter
- 1⁄4 cup grated parmesan cheese
- crunched-up spicy pork rinds (optional)
- Mix together the half and half, water, dried onion, curry powder, garlic powder, salt, and pepper.
- Set it aside so the onion can absorb some of the liquid.
- In a large bowl, gently toss together the cubed tofu, grated cheddar, and yogurt.
- Put the cubed tofu mixture in a large baking dish (you'll need one with a lid).
- Dot with the teaspoons of butter, then pour the milk/onion mixture over.
- Sprinkle Parmesan (and crunched pork rinds, if using) over the top.
- 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).
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!