So if you have been anywhere near to me lately, it's likely that I've made you Macafoni and Cheese. Did Mer just commit a typo? NOPE! It's actually MacaFONI (as in phony) and cheese! And it's YUMMY!As the foremost mac and cheese connoisseur, I am always looking for ways to sneak it into my diet. Well, diet is probably the wrong word... but who cares - it's SO GOOD, it's worth it! My favorites are my own Christmas version of homemade mac and cheese, Dussini's lobster mac and cheese, Chive's crab mac and cheese, Whole Foods' hot bar mac and cheese, and Lean Cuisine mac and cheese.
But Macafoni and Cheese is an amazing and healthy alternative, friends. Instead of pasta, I use tofu, which has an al dente texture, and no flavor, just like pasta. I use soy cheese, which has lots of protein and few carbs, egg whites, and soy milk instead of heavy cream. It's actually a really yummy option when you're craving the good ol' fashioned favorite...
So give this a try and let me know what you think! Even Petri and KT (the equivalents of Mikey) like it!
Love, Mer
Mer's Macafoni and Cheese
Ingredients:
1 lb. tofu, firm - well-drained
2 cups cheddar soy cheese
3 egg whites
1/4 cup soy milk
salt and pepper - to taste
1/2 cup onion
1 large clove garlic, minced
Use the firmest tofu you can find, preferably "cotton" tofu, as opposed to silken which is usually used for desserts. Drain well and press out extra moisture (usually not necessary with firm tofu).
Combine eggs, cream, and cheese. Dice tofu into large macaroni-sized pieces. Stir into the cheese mixture. Season as desired. Place in greased casserole (or small individual casseroles). Optional: top with additional cheese (I cheat and top it with real Cheddar or something like quattro formaggio).
Bake at 375 degrees F for 30-45 minutes until golden brown and slightly crunchy on top. (It holds very well in a warm oven.)
Serves 4. After fiber (1.3 gr) there are 2.6 grams net grams of carbohydrate per serving.
**Disclaimer - photo is of maCaroni and cheese, not macaFoni** :)
Ingredients:
1 lb. tofu, firm - well-drained
2 cups cheddar soy cheese
3 egg whites
1/4 cup soy milk
salt and pepper - to taste
1/2 cup onion
1 large clove garlic, minced
Use the firmest tofu you can find, preferably "cotton" tofu, as opposed to silken which is usually used for desserts. Drain well and press out extra moisture (usually not necessary with firm tofu).
Combine eggs, cream, and cheese. Dice tofu into large macaroni-sized pieces. Stir into the cheese mixture. Season as desired. Place in greased casserole (or small individual casseroles). Optional: top with additional cheese (I cheat and top it with real Cheddar or something like quattro formaggio).
Bake at 375 degrees F for 30-45 minutes until golden brown and slightly crunchy on top. (It holds very well in a warm oven.)
Serves 4. After fiber (1.3 gr) there are 2.6 grams net grams of carbohydrate per serving.
**Disclaimer - photo is of maCaroni and cheese, not macaFoni** :)
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