Man, I had high hopes for this dish. The cheese sauce tasted great by itself, but once I add the pasta it became very bland! The tofu was bland by itself, but was good combined with the pasta. I probably won’t make this recipe again. 😦
Smoked Cheddar Mac & Cheese with Baked BBQ Tofu
1 (14-ounce) package extra-firm tofu
1/2 cup barbecue sauce, divided
8 ounces elbow macaroni, cooked according to package
2 cups reduced-fat milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cup shredded smoked cheddar cheese
Salt and pepper, to taste
Press tofu for 30 minutes.
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cut the tofu into 1-inch cubes. Transfer it to a bowl and toss it with 1/4 cup of the barbecue sauce, then place it on the parchment-lined baking sheet. Bake the tofu for 20-30 minutes, or until it’s browned on the edges, stirring halfway through cooking time. Put the tofu back in the bowl and toss it with the remaining barbecue sauce.
While the tofu is baking, start the mac & cheese. Heat the milk in a small saucepan over medium heat until warm, then reduce heat to low. Stir occasionally to prevent film from forming.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk it into the butter. Continue to whisk until the mixture is golden brown, 3-5 minutes.
Slowly pour the warmed milk into the flour mixture, whisking constantly. Once the sauce is smooth, let it continue to cook until it’s slightly thickened, about 3 minutes, continuing to whisk constantly.
Remove the sauce from heat and whisk in the smoked cheddar. Fold in the macaroni, then season with salt and pepper to taste.
Divide the mac & cheese into 4 bowls, then top each one with 1/4 of the baked tofu.