Recipe: Cheeseless Macaroni and Cheese

Enjoy a low-lactose take on the popular comfort dish.

• 1 cup sweet potato, peeled and diced
• ½ yellow onion, diced
• 16 oz. whole wheat pasta, shells or elbow, cooked
• 1 Tbsp. butter
• 1 Tbsp. Dijon mustard
• ½ tsp. salt
• ¼ tsp. cayenne pepper
• 1 cup silken tofu, diced

1. Preheat oven to 425 degrees F.
2. Place sweet potato and onion in a small saucepot and cover with 1 inch of water. Bring the vegetables to a boil, then turn down to a simmer. Cook until tender.
3. Strain the water from the vegetables, reserving 1 cup of the cooking liquid. Meanwhile, cook the pasta, drain and toss with butter.
4. Place the vegetables, Dijon mustard, salt, cayenne pepper and tofu in a blender. Blend on high until thick and creamy. Use the reserved cooking liquid to adjust the consistency of the sauce.
5. Dress the pasta with the sauce and place in a baking dish. Bake until warm, about 15 minutes. Serve hot.