Homemade Baked Macaroni and "Cheese"

Author: Recipes_se
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Pastas, Side Dishes
Cuisine American
Servings 6 servings


  • Stove
  • Food Processor or Blender
  • Oven


  • 12 oz Tinkyada elbow macaroni
  • 1 block silken tofu
  • 1 cup soy milk NO SODIUM BENZOATE
  • 2 tbsp tahini
  • 2 tbsp lemon juice fresh squeezed, no added sugar or preservatives
  • 1 tbsp miso
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup nutritional yeast
  • 2 tbsp Earth Balance Butter
  • 1 cup bread crumbs
  • 1/4 tsp salt
  • 1/2 tsp black pepper


  • Prepare the pasta according to the package instructions. Drain well and place in a large casserole dish.
  • Add the tofu, soy milk, tahini, lemon juice, miso, garlic powder, onion powder, and nutritional yeast into the food processor. Blend until smooth and creamy consistency, making sure to scrap the sides.
  • Preheat oven to 350 degrees.
  • Mix the tofu mixture in with the macaroni.
  • In a small skillet, add the butter and bread crumbs, mixing to coat well. Spread the bread crumbs over the top of the macaroni mixture. Season with salt and pepper.
  • Bake in the oven for 20-25 minutes or until lightly toasted.

My Notes

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