This recipe is a family staple. You can ask either of my two oldest girls what's for dinner on Monday nights and they will tell you "MAC AND CHEESE!" This started with Kraft brand, then Amy started making her mom's recipe, then her own variation, before discovering yet another tasty recipe by Nava Atlas for Mac and Cheese with Secret Silken Tofu sauce. The recipe is very simple and with the substituting tofu for milk, soy cheese, and margarine for butter, it's also vegan. However, we stick to god ol' Kraft cheddar cheese and Horizon organic butter.
Cook the pasta of your choice (I prefer cavatappi or shells) as you normally would. Puree one 13.5 oz package of silken tofu in a blender or food processor. Transfer to a saucepan and add 2 Tbls butter or marg along with 2 cups of cheese. We like to use either mild or extra sharp cheddar, shredded. It also pays to buy the Kraft or Sargento brand rather than trying to save 50 cents with the Always Save, Kroger, or Food Lion brands. You're using tofu, people, pamper yourself a bit! You could even go all out and get the "fancy shredded" cheddar.
Anyway, bring the sauce to a simmer, then heat on low until cheese is thoroughly melted. Finally, combine the cooked pasta and sauce in a serving container and stir together, adding salt to taste. The tofu makes the sauce extra rich and combined with the pasta, it creates a complete starch and protein for the meal. So tasty, they'll never know it's good for them.
And don't you dare tell them...
By the way, the beverage in the pic is a Sam Adams Imperial Stout and is so strong, it makes Guinness taste like spring water.
