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Recipe: Mac-Plus with Cheese (using mushrooms, zucchini and tofu)

Main Dishes - Meatless
MAC-PLUS WITH CHEESE

8 oz. dry elbow macaroni, cooked and drained
1 cup shredded mozzarella (I used Healthy Choice fat-free)
2 small zucchini, split and sliced
1/2 pound mushrooms, sliced
1/2 small onion, diced
3 oz. baked/spiced tofu, cut into 1/2-inch cubes
1/2 cup nonfat yogurt
1/2 cup cashews
1/4 cup raisins
Pepper and garlic powder to taste
1 tsp. rosemary

Preheat oven to 375 degrees F.

Put about half of the macaroni in a 9x9-inch baking pan. Cover with about half of the cheese.

In a bowl mix the mushrooms, zucchini, onion, tofu, cashews, and raisins, then pour this layer on top of the macaroni and smooth it. Sprinkle garlic and fresh ground black pepper lightly over this.

In a bowl mix the remaining macaroni, remaining cheese, yogurt, more garlic and pepper, and rosemary, then pour this over the previous layer and smooth it.

Bake uncovered at 375 degrees F for 45 minutes (or until it starts to brown), let cool 5 minutes, slice and serve.

Makes 4-6 servings
From: Cheryl, PA
MsgID: 3158109
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Meatless Monday Recipes - 05-04-15 Daily...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Tofu Recipes

Comfort Food: Macaroni & Cheese
"...for those who prefer stringy, extra cheesy mac and cheese." - From: Southern Plate

From the recipe booklet Plain and Fancy Recipes from Pet Milk Company, 1963

"This ultra-creamy version of mac and cheese nearly as fast as the boxed variety." - From: Eating Well Serves Two

"An American classic is updated by James McNair with great cheeses." - From Our House to Yours

"The smoky paprika and buttery crisp bacon topping make for a winning mac and cheese." - From: The Picky Palate Cookbook

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