Maca-tofu-roni and Cheese

I am aware that I am opening myself up to more mocking from Chris by posting this, but I can't resist: I'm thrilled with this recipe! I made it with whole-wheat rotini so it was the healthiest mac 'n' cheese I've ever had, nearly as quick and easy as the stuff in a box, and pretty yummy too.

10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
12.3-ounce package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed grated sharp cheddar cheese
Salt to taste

Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer (NOT a boil), stirring often, then cook over low heat until the cheese is thoroughly melted.

Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.

VARIATION 1: For a little more kick, add any of the following you like to the sauce: 1/4 cup grated Parmesan cheese, 2 t. cayenne pepper, a dash of hot sauce, 1 t. dry mustard, or a few twists of black pepper.

VARIATION 2: Top with seasoned breadcrumbs and bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.