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Nutrition
per Serving:
Serving size...
1 cup 1/6 recipe |
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| Calories |
430 |
| Calories
from Fat |
160 |
| Carbohydrates |
44
gm |
| Protein |
22
gm |
| Total
Fat |
18
gm |
| Cholesterol |
50
mg |
| Sodium |
650
mg |
| Dietary
Fiber |
2
gm |
| Sugars |
4
gm |
| Saturated
Fat |
10
gm |
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For
this recipe use House
Premium Soft Tofu |
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 To
Recipe List |
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| INGREDIENTS: |
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 1
package (14 oz.) House Premium soft tofu, drained |
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3
cups (8 oz.) uncooked large elbow macaroni |
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1
tablespoon butter |
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1
tablespoon all purpose flour |
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2
tablespoons low fat milk |
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1
cup low fat milk |
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2
cups (8 oz.) shredded sharp cheddar cheese |
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1
teaspoon salt |
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1/8
teaspoon white pepper |
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1/2
teaspoon paprika |
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| MAKES
FOUR TO SIX SERVINGS |
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| Prep
time: 10 Minutes Cooking time: 20 minutes |
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DIRECTIONS:
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Place
tofu between several layers of paper towels. Press hard to squeeze
out moisture. Set in a strainer over a bowl to drain further. Meanwhile,
fill a 6-quart saucepan with water. Bring to boil. Cook macaroni according
to package directions. Drain; return to 6-quart pan and keep warm.
Press tofu one final time to blot moisture. Place 2 tablespoon milk
into a blended cup then crumble tofu. Blend until smooth; set aside
Melt butter in a 2-quart saucepan while macaroni is cooking. Using
a wire whisk, blend in flour completely. Then, slowly add milk, stirring
constantly. Cook for 5 to 6 minutes over low heat or until sauce thickens,
stirring frequently. Add tofu, cheese, salt, white pepper and paprika.
Continue cooking on low and stirring until cheese is completely melted
and sauce is smooth and well mixed.
Pour cheese sauce over macaroni. Gently blend until all macaroni is
coated with sauce. Serve immediately. |
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