Low Carb Macaphony and Cheese |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Spread it thin and cook it longer for better texture! This recipe is from my low carb days. I made it often. It is all natural and rich and a very good fix for a pasta craving. Cooking time includes 30 minutes for drain time. Ingredients:
12 ounces firm tofu |
8 ounces sharp cheddar cheese, grated |
2 eggs, beaten |
1/4 cup cream |
1/4 teaspoon onion powder |
1 dash cayenne |
1/4 teaspoon garlic powder |
1/4 teaspoon dry mustard |
paprika |
parmesan cheese |
Directions:
1. Drain tofu well (I let mine sit in the colander for awhile and then I squish out even more liquid with my hands).
2. Mix all ingredients together mashing the tofu well (but leaving a few chunky pieces),.
3. Place in a buttered casserole dish.
4. Sprinkle with Parmesan and a little paprika.
5. Bake at 350°F for 45 minutes.
6. The top should be golden brown (its the crispy brown parts that really give it the flavor).
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