Healthy Baked Macaroni and Cheese with Veggies

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

Healthy Baked Macaroni and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Macaroni and Cheese with Veggies

Enjoy a delightful twist on classic macaroni and cheese, loaded with nutrient-packed veggies and a light, creamy sauce. This baked dish combines whole wheat pasta, a blend of low-fat cheddar and tangy Greek yogurt for creaminess, enriched with broccoli, spinach, and peas for an extra boost of vitamins and fiber. It's a satisfying, wholesome meal perfect for any time of the day.

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NUTRITION

481kcal
Protein
35.9g
Fat
7.6g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat elbow macaroni (140g)

1/2 cup shredded low-fat cheddar cheese (56g)

1/2 cup unsweetened almond milk (120ml)

1 cup chopped broccoli (91g)

1 cup raw spinach (30g)

1/2 cup green peas (80g)

1/2 cup nonfat Greek yogurt (120g)

Seasonings to taste (garlic powder, onion powder, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

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

  • 3

    In a large bowl, whisk together the unsweetened almond milk, nonfat Greek yogurt, garlic powder, onion powder, salt, and pepper until well combined.

  • 4

    Mix in the shredded low-fat cheddar cheese with the sauce.

  • 5

    Add the cooked macaroni, chopped broccoli, raw spinach, and green peas to the bowl. Toss gently until the pasta and veggies are evenly coated with the sauce.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the sauce is bubbly.

  • 8

    Remove from the oven and let it cool slightly before serving. Enjoy this wholesome baked macaroni and cheese loaded with veggies!

Healthy Baked Macaroni and Cheese with Veggies

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

Healthy Baked Macaroni and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Macaroni and Cheese with Veggies

Enjoy a delightful twist on classic macaroni and cheese, loaded with nutrient-packed veggies and a light, creamy sauce. This baked dish combines whole wheat pasta, a blend of low-fat cheddar and tangy Greek yogurt for creaminess, enriched with broccoli, spinach, and peas for an extra boost of vitamins and fiber. It's a satisfying, wholesome meal perfect for any time of the day.

NUTRITION

481kcal
Protein
35.9g
Fat
7.6g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked whole wheat elbow macaroni (140g)

1/2 cup shredded low-fat cheddar cheese (56g)

1/2 cup unsweetened almond milk (120ml)

1 cup chopped broccoli (91g)

1 cup raw spinach (30g)

1/2 cup green peas (80g)

1/2 cup nonfat Greek yogurt (120g)

Seasonings to taste (garlic powder, onion powder, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

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

  • 3

    In a large bowl, whisk together the unsweetened almond milk, nonfat Greek yogurt, garlic powder, onion powder, salt, and pepper until well combined.

  • 4

    Mix in the shredded low-fat cheddar cheese with the sauce.

  • 5

    Add the cooked macaroni, chopped broccoli, raw spinach, and green peas to the bowl. Toss gently until the pasta and veggies are evenly coated with the sauce.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the sauce is bubbly.

  • 8

    Remove from the oven and let it cool slightly before serving. Enjoy this wholesome baked macaroni and cheese loaded with veggies!