MACARONI AND CHEESE WITH A TWIST
I found this recipe in one of my favorite cookbooks: "The Vegetarian Meat and Potatoes Cookbook" Besides being a great dairy free recipe for "mac and cheese", the flavor of the dish from the miso, tofu and lemon is really unique. It's also a fun way to sneak tofu into the diets of non vegetarians. I do eat dairy, so I usually use skim milk and real cheese instead of the soy, but the original recipe from the book uses the non-dairy options.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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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