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Product Description
7 oz. Kamut past
2 T. butter, divided
1 C 2% milk
1 C silken tofu
2 C shredded sharp cheddar cheese
1 t. spicy brown mustard
1/2 t salt
1/4 t pepper
1/2 C whole wheat Panko bread crumbs
¼ C fresh-grated Parmesan cheese
2 T minced fresh parsley
Preheat oven to 400°. Cook macaroni according to package directions. Blend milk and tofu in food processor or blender until smooth and creamy. Melt 1 T butter in a large saucepan over medium-low heat. Add milk/tofu mixture, cheese, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat. Transfer to a greased 3-qt. baking dish. Melt the remaining butter; toss with bread crumbs, Parmesan and parsley. Sprinkle over macaroni. Bake, uncovered,
for 15-20 minutes or until golden brown.
Serves 6-8
Additional Information
| Cuisine | Americana |
| Gluten? | Yes |
| Vegetarian? | Yes |
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