Mushroom Spinach Mac and Cheese

Mushroom Spinach Mac and Cheese Tofu adds a creamy texture to this healthy spin on Macaroni and Cheese! Great for a side dish or as a meal by itself. Top with bread crumbs, crushed crackers, or cereal before baking if desired.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 50 mins

    TOTAL : 1 hr 15 mins

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 9×13-inch casserole dish.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.

  • Heat oil in a large skillet over medium-high heat. Add mushrooms, spinach, green bell pepper, onion, and garlic; saute until tender, about 5 minutes. Stir tofu mixture into the skillet. Cook until flavors combine, 2 to 3 minutes. Season with salt and ground black pepper.

  • Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.

  • Bake in the preheated oven until bubbly and golden, about 30 minutes.

Per Serving: 524 calories; protein 25.9g; carbohydrates 66.2g; fat 17.3g; cholesterol 38.5mg; sodium 160.4mg.