Macaroni And Cheese With A Twist

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 medium onion, minced
• 2 cups soymilk (can substitute skim milk)
• 12 ounces soft tofu or 12 ounces silken tofu
• 1 tablespoon fresh lemon juice
• 1 teaspoon miso
• 1 -2 dash hot sauce
• 1/4 teaspoon turmeric
• salt & freshly ground black pepper (for a nice change, try using fresh ground pepper)
• 12 ounces rotini pasta (spiral shaped)
• 1 cup grated soy cheese (can substitute cheddar or monteray jack cheese if you eat dairy)
• 1/2 cup dried breadcrumbs

Recipe

• 1 preheat oven to 375 degrees.
• 2 lightly spray a 2 1/2 quart caserole dish with cooking spray.
• 3 heat oil in a pan over medium heat, and saute the onion until soft, about 5 minutes.
• 4 place onions in a blender or food processor with the milk, tofu, lemon juice, miso, hot sauce, turmeric, and salt and pepper.
• 5 process until well blended.
• 6 take a taste and adjust any of the seasonings as needed, then set aside.
• 7 cook rotini in a large pot of boiling salted water until just under al dente (i'd say about 6-7 minutes).
• 8 drain pasta and add the sauce from the blender and half of the grated cheese.
• 9 combine well.
• 10 place pasta into the caserole dish, and top with the breadcrumbs and the remaining cheese.
• 11 cover with foil and bake for 30 minutes.
• 12 uncover and bake until the top is lightly browned, 5 to 10 minutes longer.
• 13 let sit about 5 to 10 minutes before serving.