Creamy Baked Mac and Cheese with Crispy Broccoli

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

Creamy Baked Mac and Cheese with Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Baked Mac and Cheese with Crispy Broccoli

Enjoy a comforting twist on a classic favorite with this Creamy Baked Mac and Cheese paired with crispy roasted broccoli. The blend of whole wheat pasta, reduced fat cheddar cheese, and a touch of non-fat Greek yogurt creates a luscious, creamy sauce, while the seasoned broccoli adds a satisfying crunch for balance.

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NUTRITION

511kcal
Protein
34.5g
Fat
15.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Elbow Macaroni (56 g)

1/2 cup Reduced Fat Cheddar Cheese, shredded (56 g)

1/2 cup Non-Fat Greek Yogurt (120 g)

1 cup chopped Broccoli (91 g)

1 tsp Olive Oil (4.5 g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a saucepan over low heat, combine the cooked macaroni, shredded reduced fat cheddar cheese, and non-fat Greek yogurt. Stir until the cheese is melted and the mixture becomes creamy. Season with salt and pepper to taste.

  • 4

    Spread the creamy mac and cheese mixture into an ovenproof dish.

  • 5

    In a separate bowl, toss the chopped broccoli with olive oil, salt, and pepper. Arrange the broccoli evenly on top of the mac and cheese.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the broccoli becomes crispy on the edges and the dish is heated through.

  • 7

    Remove from the oven, let sit for a few minutes, then serve warm.

Creamy Baked Mac and Cheese with Crispy Broccoli

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

Creamy Baked Mac and Cheese with Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Baked Mac and Cheese with Crispy Broccoli

Enjoy a comforting twist on a classic favorite with this Creamy Baked Mac and Cheese paired with crispy roasted broccoli. The blend of whole wheat pasta, reduced fat cheddar cheese, and a touch of non-fat Greek yogurt creates a luscious, creamy sauce, while the seasoned broccoli adds a satisfying crunch for balance.

NUTRITION

511kcal
Protein
34.5g
Fat
15.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Elbow Macaroni (56 g)

1/2 cup Reduced Fat Cheddar Cheese, shredded (56 g)

1/2 cup Non-Fat Greek Yogurt (120 g)

1 cup chopped Broccoli (91 g)

1 tsp Olive Oil (4.5 g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

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

  • 3

    In a saucepan over low heat, combine the cooked macaroni, shredded reduced fat cheddar cheese, and non-fat Greek yogurt. Stir until the cheese is melted and the mixture becomes creamy. Season with salt and pepper to taste.

  • 4

    Spread the creamy mac and cheese mixture into an ovenproof dish.

  • 5

    In a separate bowl, toss the chopped broccoli with olive oil, salt, and pepper. Arrange the broccoli evenly on top of the mac and cheese.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the broccoli becomes crispy on the edges and the dish is heated through.

  • 7

    Remove from the oven, let sit for a few minutes, then serve warm.