Protein-Packed Baked Mac and Cheese with Crispy Roasted Vegetables

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

Protein-Packed Baked Mac and Cheese with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Mac and Cheese with Crispy Roasted Vegetables

Enjoy a hearty twist on classical mac and cheese with a protein boost from egg whites, low-fat cottage cheese, and a touch of low-fat cheddar. The dish is balanced with whole wheat pasta and crispy roasted vegetables, creating a deliciously wholesome meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
37.8g
Fat
10.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked whole wheat elbow macaroni

2 large egg whites

1 oz low-fat cheddar cheese

3/4 cup low-fat cottage cheese

1/2 cup mixed roasted vegetables (broccoli, carrots, zucchini)

1 teaspoon olive oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, whisk together the egg whites until slightly frothy. Stir in the low-fat cottage cheese and low-fat cheddar cheese.

  • 4

    Combine the cooked pasta with the egg white and cheese mixture, ensuring an even coat. Gently fold in the mixed roasted vegetables.

  • 5

    Drizzle olive oil over the top to add a crispy finish during baking.

  • 6

    Transfer the mixture into an oven-safe baking dish and bake for 15-20 minutes until the top is lightly golden and the cheese has melted.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Protein-Packed Baked Mac and Cheese with Crispy Roasted Vegetables

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

Protein-Packed Baked Mac and Cheese with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Mac and Cheese with Crispy Roasted Vegetables

Enjoy a hearty twist on classical mac and cheese with a protein boost from egg whites, low-fat cottage cheese, and a touch of low-fat cheddar. The dish is balanced with whole wheat pasta and crispy roasted vegetables, creating a deliciously wholesome meal perfect for any time of day.

NUTRITION

406kcal
Protein
37.8g
Fat
10.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked whole wheat elbow macaroni

2 large egg whites

1 oz low-fat cheddar cheese

3/4 cup low-fat cottage cheese

1/2 cup mixed roasted vegetables (broccoli, carrots, zucchini)

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

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

  • 3

    In a bowl, whisk together the egg whites until slightly frothy. Stir in the low-fat cottage cheese and low-fat cheddar cheese.

  • 4

    Combine the cooked pasta with the egg white and cheese mixture, ensuring an even coat. Gently fold in the mixed roasted vegetables.

  • 5

    Drizzle olive oil over the top to add a crispy finish during baking.

  • 6

    Transfer the mixture into an oven-safe baking dish and bake for 15-20 minutes until the top is lightly golden and the cheese has melted.

  • 7

    Remove from the oven, let cool slightly, and serve warm.