Macaroni and Cheese with Silken Tofu Sauce
- 10 to 12 oz. elbow macaroni
- one 12.3-oz. package silken tofu
- 2 Tbs. nonhydrogenated margarine
- 1 1/2 to 2 C. firmly-packed grated cheddar cheese or cheddar nondairy cheese
- salt to taste
Cook pasta until al dente and drain. In a food processor or blender, puree the tofu until smooth. Transfer to a saucepan and add margarine and cheese. Bring to a gentle simmer, stirring often, and cook over low heat until cheese is melted. Combine macaroni and sauce in a container and serve.