Thursday, April 15, 2010

homemade shells & cheese

Happy Tax Day! This recipe is one modified from the famous Rauhauser macaroni & cheese that my mom & both aunts make for many family get-togethers. I forgot to take pictures as I was cooking the other night, but am sitting here eating (leftovers for breakfast!!!) & it's so good I couldn't not share.  Enjoy!

the ingredients:
12 oz. pkg. firm tofu
 3/4 box small pasta shells
2 eggs
1/2 c. milk/soy milk
1/2 t. salt
1/2 t. pepper
1 c. shredded mozzarella
1 1/3 c. shredded cheddar
2 T. crumbled blue cheese

the process:
  1. start water boiling for pasta & preheat oven to 375 degrees F.
  2. open package of tofu, drain & press water out (I usually sit it on the cutting board & then put something heavy on top)
  3. cook pasta according to package
  4. while pasta is cooking, crack eggs into a 2 1/2 quart casserole dish & beat
  5. add milk/soy milk (I use whatever happens to be in the fridge), salt & pepper to casserole dish, beat more
  6. add tofu, mozzarella & cheddar to casserole dish & mix until tofu is pretty crumbly
  7. after draining pasta, add it to casserole dish, mix until shells are sufficiently covered in cheesy, tofu-y goop
  8. sprinkle blue cheese over the top (if you're not a blue cheese fan, grated Parmesan works well too) 
  9. cover with casserole lid or aluminum foil
  10. bake for about 45 minutes, taking top off for last 10 if you prefer crunchiness on the top layer
the results:
Cheesy goodness great for dinner, easily reheated for lunches (& breakfast if you're as strange as me) & something my toddler (& husband, for that matter!) digs into like nobody's business.

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