Creamy Baked Whole Wheat Macaroni with Crispy Topping and Roasted Broccoli

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

Creamy Baked Whole Wheat Macaroni with Crispy Topping and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Macaroni with Crispy Topping and Roasted Broccoli

Enjoy a comforting bowl of baked whole wheat macaroni smothered in a creamy blend of skim milk, nonfat Greek yogurt, and reduced fat cheddar, crowned with a crispy whole wheat breadcrumb topping and roasted broccoli for a satisfying crunch in every bite.

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NUTRITION

500kcal
Protein
37.6g
Fat
11.9g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni (cooked)

1/2 cup Skim Milk

1/2 cup Nonfat Greek Yogurt

1/4 cup Reduced Fat Cheddar Cheese (shredded)

2 Tbsp Whole Wheat Breadcrumbs

1 cup Broccoli (chopped)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Boil the whole wheat macaroni in salted water according to package directions until just al dente, then drain.

  • 3

    While the pasta cooks, toss the chopped broccoli with olive oil, season lightly with salt and pepper, and roast on a baking sheet for about 12-15 minutes until tender and slightly crispy on the edges.

  • 4

    In a mixing bowl, combine the skim milk, nonfat Greek yogurt, and reduced fat cheddar cheese. Stir in the cooked macaroni and mix until the pasta is evenly coated.

  • 5

    Gently fold in the roasted broccoli into the pasta mixture.

  • 6

    Transfer the mixture into a baking dish and sprinkle the whole wheat breadcrumbs evenly over the top.

  • 7

    Bake in the preheated oven for 10-12 minutes until the topping is lightly golden and the dish is heated through.

  • 8

    Remove from the oven and let sit for a couple of minutes before serving.

Creamy Baked Whole Wheat Macaroni with Crispy Topping and Roasted Broccoli

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

Creamy Baked Whole Wheat Macaroni with Crispy Topping and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Macaroni with Crispy Topping and Roasted Broccoli

Enjoy a comforting bowl of baked whole wheat macaroni smothered in a creamy blend of skim milk, nonfat Greek yogurt, and reduced fat cheddar, crowned with a crispy whole wheat breadcrumb topping and roasted broccoli for a satisfying crunch in every bite.

NUTRITION

500kcal
Protein
37.6g
Fat
11.9g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni (cooked)

1/2 cup Skim Milk

1/2 cup Nonfat Greek Yogurt

1/4 cup Reduced Fat Cheddar Cheese (shredded)

2 Tbsp Whole Wheat Breadcrumbs

1 cup Broccoli (chopped)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Boil the whole wheat macaroni in salted water according to package directions until just al dente, then drain.

  • 3

    While the pasta cooks, toss the chopped broccoli with olive oil, season lightly with salt and pepper, and roast on a baking sheet for about 12-15 minutes until tender and slightly crispy on the edges.

  • 4

    In a mixing bowl, combine the skim milk, nonfat Greek yogurt, and reduced fat cheddar cheese. Stir in the cooked macaroni and mix until the pasta is evenly coated.

  • 5

    Gently fold in the roasted broccoli into the pasta mixture.

  • 6

    Transfer the mixture into a baking dish and sprinkle the whole wheat breadcrumbs evenly over the top.

  • 7

    Bake in the preheated oven for 10-12 minutes until the topping is lightly golden and the dish is heated through.

  • 8

    Remove from the oven and let sit for a couple of minutes before serving.