Creamy Protein-Packed Cauliflower Mac and Cheese

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

Creamy Protein-Packed Cauliflower Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Cauliflower Mac and Cheese

Enjoy a modern twist on a classic comfort meal—creamy, cheesy, and protein-enhanced with tender cauliflower, whole wheat pasta, and a blend of low-fat cheeses and Greek yogurt. This dish delivers a satisfying balance of flavors and textures, making it perfect for any time you crave a hearty yet health-conscious meal.

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NUTRITION

485kcal
Protein
38.2g
Fat
8.3g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets (≈214g)

1/2 cup Whole Wheat Elbow Macaroni (dry, ≈56g)

1/2 cup Low-Fat Cottage Cheese (≈113g)

1/4 cup Nonfat Greek Yogurt (≈61g)

1/4 cup Low-Fat Cheddar Cheese, shredded (≈28g)

1/2 cup Unsweetened Almond Milk (≈120g)

1/4 medium Onion, diced (≈40g)

1 clove Garlic, minced (≈3g)

1/2 teaspoon Mustard Powder

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. In a medium pot, bring water to a boil and add the whole wheat elbow macaroni. Cook according to the package instructions until al dente, then drain and set aside.

  • 2

    Meanwhile, steam the cauliflower florets in a steamer basket over boiling water for about 5-7 minutes until they are tender but not mushy.

  • 3

    In a skillet over medium heat, sauté the diced onion with a drizzle of olive oil (optional) until soft and translucent. Add the minced garlic and cook for an additional 1 minute.

  • 4

    In a blender or food processor, combine the steamed cauliflower, low-fat cottage cheese, nonfat Greek yogurt, unsweetened almond milk, mustard powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.

  • 5

    Transfer the creamy sauce to a large mixing bowl, stir in the cooked macaroni, sautéed onions and garlic, and mix until well coated.

  • 6

    Pour the mixture into a lightly greased baking dish. Sprinkle the shredded low-fat cheddar cheese evenly on top.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and slightly golden around the edges. Adjust seasoning as necessary before serving.

  • 8

    Serve warm and enjoy your protein-packed twist on classic mac and cheese!

Creamy Protein-Packed Cauliflower Mac and Cheese

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

Creamy Protein-Packed Cauliflower Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Cauliflower Mac and Cheese

Enjoy a modern twist on a classic comfort meal—creamy, cheesy, and protein-enhanced with tender cauliflower, whole wheat pasta, and a blend of low-fat cheeses and Greek yogurt. This dish delivers a satisfying balance of flavors and textures, making it perfect for any time you crave a hearty yet health-conscious meal.

NUTRITION

485kcal
Protein
38.2g
Fat
8.3g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cauliflower Florets (≈214g)

1/2 cup Whole Wheat Elbow Macaroni (dry, ≈56g)

1/2 cup Low-Fat Cottage Cheese (≈113g)

1/4 cup Nonfat Greek Yogurt (≈61g)

1/4 cup Low-Fat Cheddar Cheese, shredded (≈28g)

1/2 cup Unsweetened Almond Milk (≈120g)

1/4 medium Onion, diced (≈40g)

1 clove Garlic, minced (≈3g)

1/2 teaspoon Mustard Powder

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. In a medium pot, bring water to a boil and add the whole wheat elbow macaroni. Cook according to the package instructions until al dente, then drain and set aside.

  • 2

    Meanwhile, steam the cauliflower florets in a steamer basket over boiling water for about 5-7 minutes until they are tender but not mushy.

  • 3

    In a skillet over medium heat, sauté the diced onion with a drizzle of olive oil (optional) until soft and translucent. Add the minced garlic and cook for an additional 1 minute.

  • 4

    In a blender or food processor, combine the steamed cauliflower, low-fat cottage cheese, nonfat Greek yogurt, unsweetened almond milk, mustard powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.

  • 5

    Transfer the creamy sauce to a large mixing bowl, stir in the cooked macaroni, sautéed onions and garlic, and mix until well coated.

  • 6

    Pour the mixture into a lightly greased baking dish. Sprinkle the shredded low-fat cheddar cheese evenly on top.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the cheese is melted and slightly golden around the edges. Adjust seasoning as necessary before serving.

  • 8

    Serve warm and enjoy your protein-packed twist on classic mac and cheese!