Low-Carb Macaroni and Cheese Recipe

Macaroni and cheese - just the name evokes a sense of comfort. What could possibly be better than piping hot pasta covered with creamy cheese sauce and baked until crispy on top? Mac and cheese is one of the foods low-carb dieters miss the most, and with good reason. However, there is no need for low-carbers to suffer anymore - this low-carb macaroni and cheese recipe is as good as the real thing, without the carbs (and guilt)!

Low-Carb Macaroni and Cheese Recipe

2 lbs. extra firm tofu (Nasoya brand is excellent)

8 oz. fresh or frozen cauliflower

1/2 c. heavy cream

1/2 c. sour cream

2 oz. cream cheese, softened

8 oz. sharp cheddar cheese, shredded

3 oz. Velveeta cheese, cubed

1/4 c. grated parmesan cheese (optional)

1/2 tsp. dry mustard

1/2 tsp. cayenne pepper

2 oz. unflavored pork rinds

2 Tbsp. butter

Remove the tofu from its packaging and rinse thoroughly. Lay the tofu on a thick layer of paper towels and cover with more paper towels, then place a heavy plate or other weighted object on top to press out as much moisture as possible. Allow to drain for at least an hour. Cut tofu crosswise into 1/4 inch thick slices, then cut slices crosswise into "noodles" about one inch long and 1/4 inch square. For an extra firm "noodle" in the finished dish, allow the cut tofu to drain for an additional 30 minutes on paper towels.

Meanwhile, prepare the cheese sauce. Boil the cauliflower in water until extremely soft, 15-20 minutes. Drain thoroughly and place in food processor or blender with sour cream, cream cheese and heavy cream. Process until completely smooth and return to saucepan. Add mustard and cayenne and stir thoroughly. Over medium heat, add cheddar and Velveeta cheeses, one handful at a time, stirring constantly until cheeses melt. If sauce appears too thick, add a small amount of cream or water to thin. If desired, add parmesan cheese. Taste for seasoning and remove from heat.

Grease a casserole dish, then melt the butter and pour into the greased dish. Add the tofu noodles and toss to coat. Pour the cheese sauce over the tofu and gently toss, being careful not to break up the noodles. Finely crush pork rinds in a food processor and sprinkle atop the casserole along with extra cheese (parmesan or cheddar, if desired). Bake at 350 degrees until the low-carb macaroni and cheese is browned and bubbly, approximately 30 minutes. Serve hot.

I know what you're thinking: "TOFU???? TOFU can taste like mac and cheese???" Surprisingly enough, it really does. Pressing the tofu removes a lot of its natural tofu flavor, and the cheese sauce simply takes over. The tofu "noodles" bear an eerie resemblance to pasta, albeit not al dente pasta. Just try this low-carb macaroni and cheese - you'll be glad you did, and your waistline will thank you too. Bon appétit!