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Mushroom Spinach Mac and Cheese

Rated as 3.5 out of 5 Stars

"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."
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1 h 15 m servings 524
Original recipe yields 6 servings


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  1. 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 9x13-inch casserole dish.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Blend tofu in a food processor until smooth, about 2 minutes. Add Swiss cheese, Greek yogurt, and Dijon mustard; mix well to combine.
  4. 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.
  5. Spoon tofu and mushroom mixture over macaroni in the casserole dish; mix to combine. Cover with aluminum foil.
  6. Bake in the preheated oven until bubbly and golden, about 30 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 524 calories; 17.3 66.2 25.9 39 160 Full nutrition

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I was really excited to try this. I followed the directions and it looked so rich and thick with a riot of colorful veggies swimming in the creamy sauce. And then it smelled so good while baki...