Creamy Bone Broth Mac and Cheese with Cauliflower

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

Creamy Bone Broth Mac and Cheese with Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Bone Broth Mac and Cheese with Cauliflower

A reimagined comfort dish that fuses a creamy, cheesy sauce enriched with nutrient-dense bone broth with perfectly tender whole wheat pasta and lightly roasted cauliflower florets. This dish is a wholesome, satisfying meal offering a delightful balance of savory flavors and velvety textures.

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NUTRITION

517kcal
Protein
31.4g
Fat
20.5g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Elbow Macaroni (approx. 140g)

1 cup Cauliflower Florets (107g)

1/2 cup Chicken Bone Broth (120ml)

1/2 cup shredded Sharp Cheddar Cheese (56g)

1/4 cup Low-Fat Whole Milk (60ml)

1/2 teaspoon Mustard Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a tiny pinch of salt and pepper, then roast on a baking sheet for about 15 minutes until slightly tender and golden around the edges.

  • 2

    Meanwhile, cook the whole wheat elbow macaroni according to package directions until al dente. Drain and set aside.

  • 3

    In a small saucepan, combine the chicken bone broth, low-fat milk, and mustard powder. Heat gently over medium-low heat until just warmed through; do not boil.

  • 4

    Lower the heat and stir in the shredded cheddar cheese until it melts smoothly into a creamy sauce. Season with a pinch of salt and pepper to taste.

  • 5

    Mix the cooked macaroni and roasted cauliflower into the cheese sauce, ensuring everything is well coated.

  • 6

    Serve warm and enjoy a comforting, protein-rich twist on classic mac and cheese.

Creamy Bone Broth Mac and Cheese with Cauliflower

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

Creamy Bone Broth Mac and Cheese with Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Bone Broth Mac and Cheese with Cauliflower

A reimagined comfort dish that fuses a creamy, cheesy sauce enriched with nutrient-dense bone broth with perfectly tender whole wheat pasta and lightly roasted cauliflower florets. This dish is a wholesome, satisfying meal offering a delightful balance of savory flavors and velvety textures.

NUTRITION

517kcal
Protein
31.4g
Fat
20.5g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Whole Wheat Elbow Macaroni (approx. 140g)

1 cup Cauliflower Florets (107g)

1/2 cup Chicken Bone Broth (120ml)

1/2 cup shredded Sharp Cheddar Cheese (56g)

1/4 cup Low-Fat Whole Milk (60ml)

1/2 teaspoon Mustard Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cauliflower florets with a tiny pinch of salt and pepper, then roast on a baking sheet for about 15 minutes until slightly tender and golden around the edges.

  • 2

    Meanwhile, cook the whole wheat elbow macaroni according to package directions until al dente. Drain and set aside.

  • 3

    In a small saucepan, combine the chicken bone broth, low-fat milk, and mustard powder. Heat gently over medium-low heat until just warmed through; do not boil.

  • 4

    Lower the heat and stir in the shredded cheddar cheese until it melts smoothly into a creamy sauce. Season with a pinch of salt and pepper to taste.

  • 5

    Mix the cooked macaroni and roasted cauliflower into the cheese sauce, ensuring everything is well coated.

  • 6

    Serve warm and enjoy a comforting, protein-rich twist on classic mac and cheese.