Homemade macaroni and cheese is not the best way to watch your figure, but Bella begs for it and occasionally I cave. This recipe is from The Cabbagetown Cookbook (a cafe in the same town as The Moosewood Cafe. good grief, that’s an unfair number of good health food cafes for one town.)

I usually double or quadruple the recipe. Also I have a secret energy-saving tip for cooking the pasta: Bring the water to boil and add the pasta. Cover the pot and turn the heat off. Twenty minutes later when the other ingredients have been assembled, the pasta is al dente. This method is great for when you need pasta for a casserole and you don’t have to be fussy about how well or not well it is cooked.

3/4 c pasta (I use the whole box/bag)

3/4 c soft bread crumbs (I use 1/2-1 block tofu crumbled)

2 tbs butter (I skip this)

1/2 # Cheddar (I use organic and if I don’t have enough I throw in parmesan or whatever cheese that is in the fridge.)

1 1/4 c hot milk (I use soy)

1 onion, finely chopped (I grate a large onion)

1/4 c finely chopped parsley (I have never remembered to buy the parsley…)

sharp mustard (I use lots of dijon)

paprika

I also add a generous dash of hot sauce and several tablespoons of relish.

1. Cook the macaroni.

2. In a large bowl, combine the cheese, tofu, butter, and cheese. Pour in the hot soy milk. Add the grated onion and salt. Add mustard, hot sauce, and relish.

3. Add beaten eggs. Add the cooked pasta.

4. Pour into a well-buttered casserole. Sprinkle with paprika.

5. Bake at 350 for 1/2 hour or until golden and firm.

6. For best flavor, let sit for 10 minutes before serving.

Yum. I think it’s ready… I can smell it now! See ya…

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