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 comforting twist on classic mac and cheese that introduces nutrient-packed cauliflower for added texture and fiber, balanced with a velvety sauce made from reduced-fat cheddar, non-fat Greek yogurt, and low-fat milk. This dish offers warmth and creaminess while staying mindful of protein and calorie targets.

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NUTRITION

501kcal
Protein
34.8g
Fat
13.4g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Pasta

1 cup Cauliflower, chopped

1/2 cup Low-Fat Milk

1.5 oz Reduced-Fat Cheddar Cheese

1/4 cup Non-Fat Greek Yogurt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Mustard Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    Steam or microwave the chopped cauliflower until tender but not mushy.

  • 4

    In a saucepan over medium heat, combine low-fat milk, garlic powder, onion powder, and mustard powder. Warm until slightly simmering.

  • 5

    Reduce the heat and stir in the non-fat Greek yogurt and reduced-fat cheddar cheese until the cheese melts and the sauce is smooth. Season with salt and pepper.

  • 6

    Mix the cooked pasta, steamed cauliflower, and cheese sauce together in a large bowl, ensuring everything is well-coated.

  • 7

    Transfer the mixture into a lightly greased baking dish and bake for 15-20 minutes until the top is slightly golden and the dish is heated through.

  • 8

    Allow 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 comforting twist on classic mac and cheese that introduces nutrient-packed cauliflower for added texture and fiber, balanced with a velvety sauce made from reduced-fat cheddar, non-fat Greek yogurt, and low-fat milk. This dish offers warmth and creaminess while staying mindful of protein and calorie targets.

NUTRITION

501kcal
Protein
34.8g
Fat
13.4g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Pasta

1 cup Cauliflower, chopped

1/2 cup Low-Fat Milk

1.5 oz Reduced-Fat Cheddar Cheese

1/4 cup Non-Fat Greek Yogurt

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Mustard Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 3

    Steam or microwave the chopped cauliflower until tender but not mushy.

  • 4

    In a saucepan over medium heat, combine low-fat milk, garlic powder, onion powder, and mustard powder. Warm until slightly simmering.

  • 5

    Reduce the heat and stir in the non-fat Greek yogurt and reduced-fat cheddar cheese until the cheese melts and the sauce is smooth. Season with salt and pepper.

  • 6

    Mix the cooked pasta, steamed cauliflower, and cheese sauce together in a large bowl, ensuring everything is well-coated.

  • 7

    Transfer the mixture into a lightly greased baking dish and bake for 15-20 minutes until the top is slightly golden and the dish is heated through.

  • 8

    Allow to cool for a few minutes before serving.