Creamy Baked Mac and Cheese with Cauliflower

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

Creamy Baked Mac and Cheese with Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Baked Mac and Cheese with Cauliflower

A nutritious twist on the classic comfort food featuring whole wheat elbows combined with tender cauliflower florets, all enveloped in a creamy, cheesy sauce made with a blend of low-fat cottage cheese, nonfat Greek yogurt, and a touch of reduced-fat cheddar. This baked delight offers a satisfying balance of protein, fiber, and flavor, making it a perfect meal for any time of the day.

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NUTRITION

496kcal
Protein
45.1g
Fat
9.0g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat elbow macaroni (cooked)

1 cup cauliflower florets

1/2 cup reduced-fat cheddar cheese, shredded

1/2 cup low-fat cottage cheese

1/4 cup nonfat Greek yogurt

1/4 cup unsweetened almond milk

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Meanwhile, steam or blanch the cauliflower florets until just tender, about 4-5 minutes, then roughly chop if desired.

  • 4

    In a large bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, unsweetened almond milk, garlic powder, onion powder, salt, and pepper. Mix until creamy and smooth.

  • 5

    Stir in the cooked macaroni, cauliflower, and half of the shredded reduced-fat cheddar cheese until all ingredients are evenly distributed.

  • 6

    Transfer the mixture into a lightly greased baking dish and sprinkle the remaining cheddar cheese on top.

  • 7

    Bake for 20-25 minutes or until the top is melted and slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving.

Creamy Baked Mac and Cheese with Cauliflower

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

Creamy Baked Mac and Cheese with Cauliflower

YOUR SOLIN GENERATED RECIPE

Creamy Baked Mac and Cheese with Cauliflower

A nutritious twist on the classic comfort food featuring whole wheat elbows combined with tender cauliflower florets, all enveloped in a creamy, cheesy sauce made with a blend of low-fat cottage cheese, nonfat Greek yogurt, and a touch of reduced-fat cheddar. This baked delight offers a satisfying balance of protein, fiber, and flavor, making it a perfect meal for any time of the day.

NUTRITION

496kcal
Protein
45.1g
Fat
9.0g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat elbow macaroni (cooked)

1 cup cauliflower florets

1/2 cup reduced-fat cheddar cheese, shredded

1/2 cup low-fat cottage cheese

1/4 cup nonfat Greek yogurt

1/4 cup unsweetened almond milk

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    Meanwhile, steam or blanch the cauliflower florets until just tender, about 4-5 minutes, then roughly chop if desired.

  • 4

    In a large bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, unsweetened almond milk, garlic powder, onion powder, salt, and pepper. Mix until creamy and smooth.

  • 5

    Stir in the cooked macaroni, cauliflower, and half of the shredded reduced-fat cheddar cheese until all ingredients are evenly distributed.

  • 6

    Transfer the mixture into a lightly greased baking dish and sprinkle the remaining cheddar cheese on top.

  • 7

    Bake for 20-25 minutes or until the top is melted and slightly golden.

  • 8

    Allow the dish to cool for a few minutes before serving.