Macaroni without Cheese
I’ve never cared for Kraft, but I love homemade macaroni and cheese. However, Sam has been monitoring his cholesterol, so all of that cheese is a no-go. So instead, I made this macaroni without cheese– using silken tofu, spices, nutritional yeast, and a topping of apples, fennel, cherry tomatoes and bread crumbs. It’s actually vegan! What’s more, it’s a delicious dish in its own right– lighter than a true mac and cheese– that both vegans and omnivores will enjoy.
- 1 pound box of medium shells, macaroni, or pasta of your choosing
- 12 oz soft silken tofu
- 1 tablespoon dijon mustard
- 2 teaspoons turmeric (or to taste)
- 2 garlic cloves, smashed and finely minced
- 1 tablespoon worcestershire sauce* (if you want this to be truly veggie/ vegan, substitute soy sauce or use a vegan version like Annie’s)
- 2 tablespoons Nutritional Yeast (if you happen to live in my neighborhood, the Meat Hook carries this)
- 1/8 cup fresh chives, chopped
- 4-5 scallions, chopped
- 1 green apple, cored and diced
- 5-10 cherry tomatoes, cut in half
- 1/2 small-medium sized fennel bulb, sliced and diced
- 1/2 cup Panko bread crumbs
- Sea salt and fresh cracked pepper to taste
Preheat the oven to 375. Fill a large stockpot with water. Add a dash of salt, and bring to a boil. Add pasta and cook 7-9 minutes, or until al dente. Drain and set aside.
While the pasta cooks, in a large bowl, mix tofu with mustard, turmeric, garlic, worcestershire, nutritional yeast and chives until smooth. Add salt and pepper. Toss with pasta. Pour into a greased baking dish. In a separate bowl, mix apple, scallions, fennel, tomatoes and breadcrumbs. Pour mixture over the pasta. Bake in the oven for 15-20 minutes. Serve warm, with cornbread and a salad.