Macaroni and 'Cheese'

14 oz. uncooked elbow macaroni
4 cups water
10 1/2-oz. package soft silken tofu, drained (see glossary)
1 cup soymilk
1/2 cup tahini (see glossary)
3 Tbs. nutritional yeast (see glossary)
1 tsp. turmeric (see glossary)
Salt to taste 2 Tbs. margarine

PREHEAT OVEN to 350 degrees. Boil macaroni in water until just underdone; drain in colander. Run cold water over macaroni to stop cooking.

Blend tofu and soymilk in blender or food processor until smooth Add tahini, nutritional yeast, turmeric and salt; mix until smooth In large bowl, stir together macaroni and 'cheese' sauce. Place mixture in lightly oiled ovenproof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Makes 10 servings. PER SERVING 277 CAL.; 11G PROT.; 10G FAT; 36G CARB.; 0 CHOL.; 363MG SOD.; 3G FIBER. VEGAN