Recipe Conversion: Mac And Cheese Success!

I cannot believe how good this turned out. Seriously.



Here's my mise en place (not really, well sort of). Yeah, I didn't go full vegan, but it could be done easily by using all Tofu Rella and substituting Tofutti cream cheese for the Weight Watchers (I was trying to get rid of it).



This is the concoction before baking and here is the recipe!

Light And Gorgeous Cheesy Penne

• 5 cups water
• Kosher salt
• 1 1/2 cups Deboles corn penne
  
• 1/2 quart unsweetened almond milk
  
• 1 clove garlic, peeled and thinly sliced
  
• 1 tablespoon Dijon mustard
• 1 cup "cheddar" tofu cheese
• 1/2 cup sharp cheddar reduced fat cheese
• 2 Tablespoons reduced fat cream cheese
  
• Freshly ground pepper to taste
  
• 1/4 cup finely grated veggy Parmesan
• Worcestershire sauce, to taste
• Hot sauce, to taste
• 1/4 cup toasted bread crumbs (I used 1/2 sourdough English Muffin)

Boil the water (add plenty of salt) and cook the pasta for no longer than 8 minutes. Strain and set aside. You want it a bit firmer than you normally enjoy as it will continue cooking when it's baked.

In a pot, add almond milk and bring it to a simmer. Add the rest of the ingredients EXCEPT the breadcrumbs and veggy parm. Once everything is incorporated (note: not all the cheese may combine perfectly-it will still taste great), add pasta. Pour into a buttered baking dish.

Add breadcrumb and veggy parm on top (I combine so each bite of crust has a cheese factor)

SECRET: put the dish in the fridge for 30 minutes before baking. It made the sauce thicken wonderfully (when it was on the stove it was like orange milk, but not to fear!)

Bake at 375 degrees for 20 minutes or until golden brown and bubbly.

Serves 2

Calories per serving 485



Money. How many calories did we save? I'm not sure, but I'm guessing I cut it in half. Here was the original recipe.

Sunday workout: Hardcore with Eva Barrington at Gold's Gym Venice. Awesome!