^[1]This basic vegan macaroni and cheese is rich and comforting. Using pureed silken tofu as a base makes it super easy.

Serves: 4 to 6 adults or 6 to 8 kids

• 10 to 12 ounces elbow macaroni
  (or other short pasta shape such as cavatappi)
• 12.3-ounce package silken tofu
• 2 tablespoons nonhydrogenated margarine
• 1 1/2 cups firmly packed cheddar-style nondairy cheese
  (Daiya is good for this)
• Salt to taste

Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.

Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.

VARIATION: Top with fresh bread crumbs and bake in a casserole dish at 400 degrees for 20 minutes, or until the top is golden and crusty.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[2] and more C ^[3]asseroles And Other Comfort Foods. ^[3]
• Here are more hearty vegan pasta recipes. ^[4]