YOUR SOLIN GENERATED RECIPE
Crispy Baked Mac & Cheese Bites with Hidden Veggies
Enjoy these delicious, bite-sized mac & cheese treats that hide nutrient-packed veggies in every crispy mouthful. Perfect for breakfast, lunch, or dinner, these baked bites offer a fun twist on the classic comfort food while keeping the dish light and protein-rich.
INGREDIENTS
½ cup cooked whole wheat elbow macaroni
2 oz cheddar cheese, shredded
¼ cup nonfat Greek yogurt
1 large egg
½ cup raw spinach
¼ medium carrot
1 tbsp almond meal
1 tbsp grated Parmesan cheese
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a mini muffin pan.
Cook the whole wheat macaroni according to package instructions until al dente, then drain and set aside.
In a food processor or blender, combine the spinach and carrot. Pulse until finely chopped to ensure the veggies are well incorporated.
In a large bowl, whisk together the egg and nonfat Greek yogurt until smooth. Stir in the shredded cheddar cheese and the blended vegetables.
Add the cooked macaroni to the bowl, gently mixing until all ingredients are evenly combined. Season with salt and pepper.
Spoon the mixture into the prepared mini muffin tin, pressing down lightly for a firm bite. Sprinkle the almond meal and grated Parmesan on top of each bite for an extra crispy layer.
Bake in the preheated oven for 18-22 minutes or until the bites are set and lightly golden around the edges.
Allow the bites to cool slightly in the pan before gently removing them. Serve warm and enjoy!