Mac and Cheaze Casserole
- 1 ½ c. uncooked macaroni
- 1 c. water
- 1 c. peeled and cubed potato
- ½ c. chopped onion
- One 2 oz jar pimientos
- ½ c. lite silken tofu
- ⅓ c. nutritional yeast
- 1 T sesame tahini
- 1 T lemon juice
- 1 T soy sauce
- ½ t. salt
- 1 large tomato, chopped
- One 4 oz can sliced mushrooms, or ½ cup cooked
sliced mushrooms
Preheat oven to 350°F.
Cook the macaroni in boiling water until al dente. Drain and set aside.
Meanwhile, make the cheaze sauce. Place the water, potato, and onion in a pot and bring to a boil. Cook until potato is soft. In a blender, combine potato and onion (with the cooking water), pimientos, tofu, nutritional yeast, tahini, lemon juice, soy sauce, and salt. Process until very smooth.
In a casserole dish, combine the cooked macaroni with the sauce and mix well. Stir in tomato and mushrooms (if using). Bake casserole for 15 minutes covered, then uncover and bake for another 15 minutes until top is lightly browned.
During baking, macaroni tends to soak up the sauce. If you prefer a creamier dish, simply combine the cooked macaroni with the sauce (and optional tomato and mushrooms) in a pot and heat through before serving.
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