Low Carb Macaphony and Cheese

Low Carb Macaphony and Cheese created by Kathy

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
Serves:
Units:

ingredients

directions

  • Drain tofu well (I let mine sit in the colander for awhile and then I squish out even more liquid with my hands).
  • Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
  • Place in a buttered casserole dish.
  • Sprinkle with Parmesan and a little paprika.
  • Bake at 350°F for 45 minutes.
  • The top should be golden brown (its the crispy brown parts that really give it the flavor).
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RECIPE MADE WITH LOVE BY

@Mercy
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@Mercy
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"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."
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  1. 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.
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. Sumisan
    Good base, not really macaroni like to me but more like scarmbled cheesy eggs, I think letting it sit is a must otherwise it is a little bland...or maybe some salt? i added some ranch and parmasan and it was really yummy!
    Reply
  5. Kathy
    Low Carb Macaphony and Cheese Created by Kathy
    Reply
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