Taste of Home
Lactose-Free Macaroni & Cheese
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 servings.
“My family never gets tired of this recipe and can't seem to get enough of it, it's so good,” exclaims Pam Kaiser of Mansfield, Missouri. This is a very flavorful option for those who are lactose-intolerant.
Ingredients
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1 cup uncooked elbow macaroni
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1/4 cup soy milk
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2 tablespoons crumbled soft tofu
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1/3 cup canola oil
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4 teaspoons nutritional yeast flakes, optional
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2 teaspoons reduced-sodium soy sauce
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1 teaspoon ground turmeric
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1/8 teaspoon garlic salt
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1/8 teaspoon paprika
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2 teaspoons margarine
Directions
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1.
Cook macaroni according to package directions. Meanwhile, place soy milk and tofu in a blender. While processing, gradually add oil in a steady stream. Add the yeast flakes if desired, soy sauce, turmeric, garlic salt and paprika; cover and process until smooth.
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2.
Drain macaroni; toss with sauce mixture. Transfer to a 3-cup baking dish coated with cooking spray; dot with margarine. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts
1 cup: 354 calories, 29g fat (2g saturated fat), 0 cholesterol, 248mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 5g protein.
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