YOUR SOLIN GENERATED RECIPE
Healthy Creamy Cauliflower Baked Macaroni
A comforting baked macaroni dish that marries the creaminess of non-fat Greek yogurt with tender whole wheat macaroni and nutrient-packed cauliflower, topped with a blend of reduced fat cheddar and Parmesan cheese. This balanced meal delivers a delightful texture and hearty flavor while keeping the macros in check.
INGREDIENTS
2 oz Whole Wheat Macaroni
150 g Cauliflower
150 g Non-fat Greek Yogurt
20 g Reduced Fat Cheddar Cheese
10 g Parmesan Cheese
0.25 tsp Salt
0.25 tsp Black Pepper
PREPARATION
Preheat your oven to 375°F.
Bring a pot of water to a boil and cook the whole wheat macaroni according to package directions until al dente. Drain and set aside.
Steam the cauliflower until tender, approximately 6-8 minutes. Once cooked, chop or mash lightly for easier mixing.
In a large bowl, combine the cooked macaroni, steamed cauliflower, non-fat Greek yogurt, reduced fat cheddar cheese, and half of the grated Parmesan. Season with salt and pepper, stirring well to distribute all ingredients evenly.
Transfer the mixture into a lightly greased baking dish. Sprinkle the remaining Parmesan cheese on top for a crisp, golden finish.
Bake in the preheated oven for 20 minutes, or until the top is lightly browned and the dish is heated through.
Let it cool slightly before serving to enjoy a warm, creamy, and hearty meal.