MacaPHONI and Cheese

This recipe is a nice change of pace from all the low carb mac and cheese recipes that use cauliflower as the noodles. Don't get me wrong, there are some good ones out there for sure! But to me, this recipe is so much more comforting and feels like the real thing. Of course there isn't a single veggie in it, so I don't keep it on permanent rotation in the house, but mix it up with the cauliflower versions every so often when I'm needing that comfort food.

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Cooking Method: Oven

Courses: Side Dish

Difficulty: Beginner

Servings: 4

Ingredients

16 oz Tofu (firm)
2 cup Cheddar Cheese (shredded)
2 Eggs (beaten)
1/4 cup heavy cream
1/4 tsp onion powder
1/4 tsp garlic powder
2 oz parmesan cheese

Instructions

1
Drain the tofu very well.
2
Mix all of the ingredient, mashing the tofu very well (make sure to leave a few chunky pieces to simulate the noodles).
3
Place into an 8 x 8 casserole dish.
4
Bake at 350 degrees for 45 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 453kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 18g90%
Cholesterol 93mg31%
Sodium 608mg26%
Potassium 263mg8%
Total Carbohydrate 4g2%
Sugars 1g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Keto, Low Carb

Read it online: https://tasteofprogress.com/recipe/macaphoni-and-cheese