Protein-Packed Cauliflower Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Cauliflower Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Cauliflower Mac and Cheese

Enjoy a wholesome twist on a classic comfort food with this Protein-Packed Cauliflower Mac and Cheese. Tender cauliflower florets and whole wheat macaroni come together in a velvety, low-fat cheddar sauce, boosted with a hint of Greek yogurt and lean chicken breast for an extra punch of protein. This dish satisfies with its creamy texture and savory flavor while keeping you energized.

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NUTRITION

472kcal
Protein
37.1g
Fat
13.4g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower, raw (107g)

1 cup Whole Wheat Elbow Pasta, cooked (140g)

1/2 cup Low-Fat Cheddar Cheese, shredded (56g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Nonfat Greek Yogurt (68g)

1 oz Chicken Breast, cooked and shredded (28g)

1/2 teaspoon Black Pepper

1/4 teaspoon Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or set a stovetop pot over medium heat.

  • 2

    Steam the cauliflower florets until tender, about 5-7 minutes. Once done, lightly mash to your desired consistency.

  • 3

    Cook the whole wheat elbow pasta according to the package directions until al dente, then drain.

  • 4

    In a saucepan, combine the unsweetened almond milk, nonfat Greek yogurt, and shredded low-fat cheddar cheese over medium heat. Stir continuously until the cheese melts and a smooth sauce forms.

  • 5

    Mix the mashed cauliflower into the cheese sauce and season with salt and black pepper.

  • 6

    Fold in the cooked pasta and shredded chicken breast, stirring gently until everything is evenly coated.

  • 7

    If you prefer a baked version, transfer the mixture to a baking dish and bake for 10-12 minutes until bubbly and slightly golden on top.

  • 8

    Serve warm and enjoy your protein-packed, comforting yet light mac and cheese.

Protein-Packed Cauliflower Mac and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Cauliflower Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Cauliflower Mac and Cheese

Enjoy a wholesome twist on a classic comfort food with this Protein-Packed Cauliflower Mac and Cheese. Tender cauliflower florets and whole wheat macaroni come together in a velvety, low-fat cheddar sauce, boosted with a hint of Greek yogurt and lean chicken breast for an extra punch of protein. This dish satisfies with its creamy texture and savory flavor while keeping you energized.

NUTRITION

472kcal
Protein
37.1g
Fat
13.4g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower, raw (107g)

1 cup Whole Wheat Elbow Pasta, cooked (140g)

1/2 cup Low-Fat Cheddar Cheese, shredded (56g)

1/2 cup Unsweetened Almond Milk (120g)

1/4 cup Nonfat Greek Yogurt (68g)

1 oz Chicken Breast, cooked and shredded (28g)

1/2 teaspoon Black Pepper

1/4 teaspoon Salt

PREPARATION

  • 1

    Preheat your oven to 375°F if you prefer a baked finish, or set a stovetop pot over medium heat.

  • 2

    Steam the cauliflower florets until tender, about 5-7 minutes. Once done, lightly mash to your desired consistency.

  • 3

    Cook the whole wheat elbow pasta according to the package directions until al dente, then drain.

  • 4

    In a saucepan, combine the unsweetened almond milk, nonfat Greek yogurt, and shredded low-fat cheddar cheese over medium heat. Stir continuously until the cheese melts and a smooth sauce forms.

  • 5

    Mix the mashed cauliflower into the cheese sauce and season with salt and black pepper.

  • 6

    Fold in the cooked pasta and shredded chicken breast, stirring gently until everything is evenly coated.

  • 7

    If you prefer a baked version, transfer the mixture to a baking dish and bake for 10-12 minutes until bubbly and slightly golden on top.

  • 8

    Serve warm and enjoy your protein-packed, comforting yet light mac and cheese.