New Millennium Macaroni And Cheese
1-1/2 cups dried whole wheat macaroni (about 6 ounces)
8 ounces light tofu, cut up (about 1-1/3 cups)
1/2 cup roasted red sweet peppers, drained (about 1/2 of a 7-ounce jar)
4 or 5 large cloves garlic, cut up
1 tablespoon red wine vinegar
1/4 cup fat-free milk
2 teaspoons soy sauce or Worcestershire sauce
1/4 teaspoon habanero sauce or bottled hot pepper sauce
1-1/2 cups shredded reduced-fat sharp cheddar cheese (6 ounces)
3/4 cup reduced-fat or fat-free dairy sour cream
2 tablespoons snipped fresh parsley
1 medium tomato, cut into wedges
1 teaspoon olive oil
Preheat oven to 350 degrees F. Cook macaroni in boiling salted water according to package directions; drain and set aside.
Meanwhile, combine tofu, roasted peppers, garlic, vinegar, milk, soy sauce, 1 teaspoon olive oil, and pepper sauce in a blender container or food processor bowl. Cover and blend or process until smooth, stopping to scrape sides of blender or food processor as necessary. Transfer sauce to a large mixing bowl. Stir in macaroni, cheese, and sour cream. Transfer macaroni mixture to a 2-quart casserole dish.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake 25 minutes more or until lightly browned and bubbly. Remove from oven and garnish top with parsley and tomato.
Makes 5 servings.
Pairs Well With
I like the whole wheat mac. This has a little bite from the hot sauce, but you can tame it down a bit for your own taste.