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Recipe: Cheeseless Macaroni and Cheese

Bowl of macaroni.

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.

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