Healthy Baked Mac and Cheese with Veggies

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

Healthy Baked Mac and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on a classic comfort dish. This baked mac and cheese is lightened up with whole wheat pasta, a blend of low‐fat cheddar and non-fat Greek yogurt, and plenty of vibrant mixed vegetables. The result is a creamy, flavorful meal that satisfies your savory cravings while supporting your nutritional goals.

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NUTRITION

384kcal
Protein
37g
Fat
3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni (cooked, ~140g)

1/2 cup Low-Fat Cheddar Cheese, shredded (~56g)

1/2 cup Skim Milk (~120g)

1/2 cup Non-Fat Greek Yogurt (~120g)

1 cup Mixed Veggies (Broccoli & Spinach, ~85g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare the whole wheat macaroni according to package instructions, then drain and set aside.

  • 3

    In a large bowl, mix the cooked macaroni with shredded low-fat cheddar cheese, skim milk, and non-fat Greek yogurt until well combined.

  • 4

    Gently fold in the mixed veggies (broccoli and spinach). Season with salt, pepper, and a pinch of garlic powder to taste.

  • 5

    Transfer the mixture to a lightly greased baking dish and spread evenly.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the top is lightly golden and the mixture is bubbly.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.

Healthy Baked Mac and Cheese with Veggies

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

Healthy Baked Mac and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on a classic comfort dish. This baked mac and cheese is lightened up with whole wheat pasta, a blend of low‐fat cheddar and non-fat Greek yogurt, and plenty of vibrant mixed vegetables. The result is a creamy, flavorful meal that satisfies your savory cravings while supporting your nutritional goals.

NUTRITION

384kcal
Protein
37g
Fat
3g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Macaroni (cooked, ~140g)

1/2 cup Low-Fat Cheddar Cheese, shredded (~56g)

1/2 cup Skim Milk (~120g)

1/2 cup Non-Fat Greek Yogurt (~120g)

1 cup Mixed Veggies (Broccoli & Spinach, ~85g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Prepare the whole wheat macaroni according to package instructions, then drain and set aside.

  • 3

    In a large bowl, mix the cooked macaroni with shredded low-fat cheddar cheese, skim milk, and non-fat Greek yogurt until well combined.

  • 4

    Gently fold in the mixed veggies (broccoli and spinach). Season with salt, pepper, and a pinch of garlic powder to taste.

  • 5

    Transfer the mixture to a lightly greased baking dish and spread evenly.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the top is lightly golden and the mixture is bubbly.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.