Chevre and Tofu Mac and Cheese |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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We had a lot of cheese to use up one day and this was the result! Used tofu for a protein boost and texture. Use this recipe as a foundation for whatever cheese you have to use up: parmesan, gouda, gruyere, swiss, provolone, anything goes! This recipe made two 9x13 pans. Ingredients:
22 ounces penne pasta (about one and a half bags of pasta) |
1 onion, diced |
1/4 cup butter |
5 garlic cloves, minced |
14 ounces medium firm tofu |
4 ounces chevre cheese |
2 eggs |
1 cup plain yogurt |
3 cups shredded aged cheddar cheese |
1 cup shredded cheese, any variety |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon dried parsley |
1/2 teaspoon dried thyme |
1/2 teaspoon smoked paprika |
Directions:
1. Boil and drain pasta according to package directions.
2. Heat oven to 350.
3. Saute onion and garlic in butter until soft, about 5 to 10 minutes.
4. Blend tofu, eggs, chevre, yogurt and spices in a blender. Add a little milk if needed to get it to mix.
5. Add onions and chevre mixture to drained pasta. Stir.
6. Add shredded cheese and stir to combine.
7. Pour into two greased 9x13 pans.
8. Bake at 350 for 20 minutes.
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