* Exported from MasterCook *

MACAFONI AND CHEESE

Recipe By :Barbara Pollack adapted from original recipe by Kim Birney
Serving Size : 4 Preparation Time :0:05
Categories : 5-10G Low Carb Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb firm tofu -- 500g well-drained
2 cups cheddar cheese
2 eggs
1/4 cup heavy cream
salt and pepper -- to taste
onion and garlic -- to taste
nutmeg -- to taste
dry mustard -- to taste
cayenne -- to taste

Use the firmest tofu you can find, preferably "cotton" tofu, as opposed to silken which is usually used for desserts. Drain well and press out extra moisture (usually not necessary with firm tofu). Also, use as sharp a cheese as you can, because tofu is bland, and be generous woth the seasoning.

Combine eggs, cream, and cheese.

Dice or push tofu slices through a french fry cutter. Stir into the cheese mixture.

Season. Place in greased casserole (or small individual casseroles) or spread on greased pie plate (there's more top that way and the top is my favorite part).

Optional: top with additional cheese.

Bake at 375°F for 30-45 minutes until golden brown and slightly crunchy on top.

It also holds very well in a warm oven.


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Per Serving (excluding unknown items): 400 Calories; 32g Fat (69.6% calories from fat); 26g Protein; 5g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 394mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES : ThNOTES : The AUSSIE Low Carb Gourmet Tony Blakemore

e-mail Tony @carb-lite.au.com

web site www.carb-lite.au.com

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