1 (16 ounce) box whole grain macaroni
1 (12 ounce) package extra firm tofu, chopped
1 (10 ounce) block vegan cheddar cheese, chopped (I use Follow Your Heart)
1/4 cup nondairy milk
2 heaping tablespoons nutritional yeast
1 tablespoon cornstarch or flour
1 tablespoon vegan margarine (Earth Balance works great)
1 teaspoon garlic powder
1 teaspoon onion powder
pinch black pepper
ketchup, to serve, optional
1. Preheat oven to 375 degrees F. Grease large baking dish with non-stick spray. Prepare macaroni according to instructions on the box. While waiting on the macaroni, you can start to prepare the cheesy mixture.
2. Place all other ingredients, except ketchup in a large food processor. Blend for one minute or until very smooth and creamy consistency. Set aside until macaroni is finished cooking.
3. When macaroni is ready, drain and place in baking dish with cheesy mixture. Stir well until noodles are well coated. Place in oven for 30 to 45 minutes. I recommend serving this with ketchup as it really makes this meal, but that is up to you. Enjoy!
Source of recipe: I make this all the time and my fiance (an omnivore) really loves it. He says that it tastes just like macaroni and cheese and always comes back for seconds. I hope you agree!