YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Mac and Cheese Bake
Enjoy a comforting twist on classic mac and cheese with a creamy cauliflower blend that adds an extra layer of nutrition and velvety texture. This bake features tender elbow macaroni enveloped in a luscious, cheesy sauce accented with nonfat Greek yogurt, low-fat milk, and a hint of savory spices, all elevated by the wholesome goodness of roasted cauliflower and lean chicken breast.
INGREDIENTS
1/2 cup cooked Elbow Macaroni
1 cup Cauliflower florets
3 oz cooked Chicken Breast (diced)
1/4 cup shredded Sharp Cheddar Cheese
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1/2 tsp Garlic Powder
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Steam or roast the cauliflower florets until tender. If steaming, take about 6-8 minutes; if roasting, toss with a tiny bit of oil, salt, and pepper, then roast for 20 minutes.
Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Dice the cooked chicken breast into small pieces.
In a blender or food processor, combine the steamed cauliflower, nonfat Greek yogurt, low-fat milk, garlic powder, salt, and pepper. Process until you have a smooth and creamy sauce.
In a large mixing bowl, combine the cooked macaroni, chicken, and blended cauliflower sauce. Mix until well incorporated.
Transfer the mixture to a lightly greased baking dish. Sprinkle the shredded cheddar cheese evenly on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and slightly golden.
Allow the dish to cool for a few minutes before serving to let the flavors meld.