Blewit mushrooms and vegan tofu cheeses make this commonplace, high-fat dish exotic tasting and healthful.
8 cups macaroni
4 teaspoons olive oil
4 cups packed blewits, chopped
4 cloves garlic, chopped
1/4 cup arrowroot or kudzu
Double recipe Tofu Cream Cheese
1-1/2 cups Spanish Sausages
2 cups Tofu Grated Cheese
1. Preheat the oven to 375 degrees.
2. Cook the macaroni in rapidly boiling salted water for 2 minutes less than directed. Drain the pasta in a colander and immediately immerse the colander in cold water to halt the cooking.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the blewits and garlic and cook, stirring, for 10 minutes.
4. Mix the arrowroot with the Tofu Cream Cheese and then stir in the Spanish Sausages. Spread a third of this Tofu Cream Cheese mixture over the bottom of a 14 x 9 x 2-inch oiled baking dish.
5. Make the following layers: the macaroni, half the remaining Tofu Cream Cheese mixture, the mushrooms, the remaining Tofu Cream Cheese mixture, and the Tofu Grated Cheese.
Bake until bubbly, about 40 minutes.
Serve hot.
Serves 6