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“I got this recipe from the Food Network and adapted it to suit my needs as a vegetarian! Even my meat-eating husband loves it. Although I've included the recipe in its original form (except substituting tofu of course), I usually only make 2/3 of the cheese sauce and it's still very cheesy. It's good with extra celery or some broccoli instead of all of the macaroni. Also, this is the only macaroni and cheese recipe I've ever found that tastes better the second day - and it freezes really well!”
READY IN:
1hr 20mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  2. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the tofu and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
  3. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  4. Spread half of the macaroni in the prepared baking dish, then top with the tofu mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
  5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

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