Creamy “Mac and Cheese”

I was in a mac and cheese mood the other day and decided to try out a new recipe. The recipe had great reviews on vegweb.com, but some people commented about it being too salty and a few other things so I decided to make some changes and it turned out pretty well. Also, I added some peas to it to make it a little more nutritious. This mac and cheese isn’t like the real thing, but it is pretty good.

Ingredients:

1 cups of plain soy milk
3/4 cup water
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 cup of nutritional yeast
1/2 tablespoon paprika
1/2 tablespoon garlic powder
1/2 of a block of firm tofu
1/4 cup margarine
1/2 teaspoon mustard
1/2 frozen peas (optional)
1 lbs of pasta of your choice preferably macaroni
baking pan (9×9)

Pre-heat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook the pasta as directed. Mix all other ingredients in a blender. Spray baking pan with cooking spray. Drain pasta once it’s done and pour it in the baking pan. Pour the cheese sauce over the pasta and stir to coat evenly. (Optional: add frozen peas)
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

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