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Macaroni and Cheese

Macaroni and Cheese


  • 1 lb. tofu, firm - 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


  1. 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 with the seasonings (use a mix per your taste from those shown above as "to taste".)
  2. Combine eggs, cream, and cheese. Dice or push tofu slices through a french fry cutter. Stir into the cheese mixture. Season as desired. Place in greased casserole (or small individual casseroles) or spread on greased pie plate (there's more top that way.) Optional: top with additional cheese.
  3. Bake at 375°F for 30-45 minutes until golden brown and slightly crunchy on top. (It holds very well in a warm oven.)

Serves 4.
After fiber (1.3 gr) there are 2.6 grams carbs per serving.

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