Macaroni and Cheese with a Twist

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon olive oil
  • 1
    medium onion, minced
  • 2
    cups soymilk (can substitute skim milk)
  • 12
    ounces soft tofu or 12 ounces silken tofu
  • 1
    tablespoon fresh lemon juice
  • 1
    teaspoon white miso
  • 1 -2
    dash hot sauce
  • 14
    teaspoon turmeric
  • salt & freshly ground black pepper (for a nice change, try using fresh ground white pepper)
  • 12
    ounces rotini pasta (spiral shaped)
  • 1
    cup grated soy cheese (can substitute cheddar or monteray jack cheese if you eat dairy)
  • 12
    cup dried breadcrumbs
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Lightly spray a 2 1/2 quart caserole dish with cooking spray.
  • Heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
  • Place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
  • Process until well blended.
  • Take a taste and adjust any of the seasonings as needed, then set aside.
  • Cook rotini in a large pot of boiling salted water until just under al dente (I'd say about 6-7 minutes).
  • Drain pasta and add the sauce from the blender and half of the grated cheese.
  • Combine well.
  • Place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
  • Let sit about 5 to 10 minutes before serving.
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