Easiest Mac and Cheese Ever

 Years ago, when my husband and I got married, a friend gave us a cookbook that she had purchased at a church fundraiser.  It was full of great recipes by real people.  I wish I still had the book, but sadly, over the years, it has disappeared.

I do, however, have the macaroni and cheese recipe from the book.  Or, as we call it: the heart attack on a plate recipe.

It has generous amounts of butter, whole milk and a whopping 4 cups of shredded cheese for half a box of elbow macaroni.  It is probably the most requested recipe in the family, and I have personally seen one individual polish off more than half the pan at one sitting.

I could tell you who that person is, but then I’d have to kill you 🙂

So this is my vegan version that sticks as closely as possible to the original recipe, but is actually much easier, not to mention healthier.

Ingredients:

• 1/2  of a 12 oz box of brown rice elbow macaroni (approximately 3 cups of cooked macaroni)
• 1  (1lb) container of organic silken tofu
• 2 cups of shredded vegan cheese of choice
• 1  1/2 cups of vegan parmesan cheese
• Tomato (optional)

Directions:

1. Cook macaroni according to directions on box.  Drain well.
2. Place tofu and cheese in high speed blender and process till smooth and creamy.
3. Put tofu/cheese mixture into a pot and heat gently, then add the cooked macaroni.
4. To serve, you can leave it as is, or thinly slice a tomato, place on top, sprinkle with more cheese and place under the broiler for approximately 3 minutes.

Enjoy!