Mac with Cheese
8 oz. dry elbow macaroni, cooked and drained
1 cup shredded fatfree mozarella
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" 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 375F.
Put about half of the macaroni in a 9"x9" 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 F for 45 minutes (or until it starts to
brown), let cool 5 minutes, slice and serve. Serves 4-6.