I got this recipe from the Food Network and adapted it to suit my needs as a vegetarian! Even my meat-eating husband loves it. Although I've included the recipe in its original form (except substituting tofu of course), I usually only make 2/3 of the cheese sauce and it's still very cheesy. It's good with extra celery or some broccoli instead of all of the macaroni. Also, this is the only macaroni and cheese recipe I've ever found that tastes better the second day - and it freezes really well!