Creamy Baked Whole Wheat Macaroni and Cheese with 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 and Cheese with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Macaroni and Cheese with Roasted Broccoli

Enjoy a heartwarming, comfort dish that combines the creamy indulgence of baked whole wheat macaroni and cheese with the lightly charred, nutritious burst of roasted broccoli. This satisfying meal features a harmonious blend of whole wheat pasta, reduced-fat cheese, and a tangy nonfat Greek yogurt sauce, all elevated by a splash of nonfat milk for creaminess. The roasted broccoli adds a delightful crunch and an earthy flavor, making it an ideal choice for a balanced and nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

442kcal
Protein
33g
Fat
12.1g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Wheat Macaroni (cooked)

0.5 cup Low-Fat Cheddar Cheese, shredded

0.5 cup Nonfat Milk

0.25 cup Nonfat Greek Yogurt

1 cup Broccoli, chopped

1 tsp Olive Oil

Pinch each: Salt, Black Pepper, Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pot, cook whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    While the pasta cooks, toss chopped broccoli with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast in the oven for about 15-18 minutes, until tender and slightly charred.

  • 4

    In a mixing bowl, combine the nonfat milk, nonfat Greek yogurt, and shredded low-fat cheddar cheese. Add a pinch of salt, pepper, and garlic powder, stirring until a creamy sauce forms.

  • 5

    Mix the cooked macaroni with the creamy sauce in an ovenproof dish. Gently fold in the roasted broccoli, reserving a few florets for garnish if desired.

  • 6

    Bake the combined dish in the preheated oven for an additional 10 minutes to meld flavors and achieve a lightly baked texture.

  • 7

    Remove from oven, garnish with extra black pepper if desired, and serve warm.

Creamy Baked Whole Wheat Macaroni and Cheese with 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 and Cheese with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Macaroni and Cheese with Roasted Broccoli

Enjoy a heartwarming, comfort dish that combines the creamy indulgence of baked whole wheat macaroni and cheese with the lightly charred, nutritious burst of roasted broccoli. This satisfying meal features a harmonious blend of whole wheat pasta, reduced-fat cheese, and a tangy nonfat Greek yogurt sauce, all elevated by a splash of nonfat milk for creaminess. The roasted broccoli adds a delightful crunch and an earthy flavor, making it an ideal choice for a balanced and nourishing dinner.

NUTRITION

442kcal
Protein
33g
Fat
12.1g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Wheat Macaroni (cooked)

0.5 cup Low-Fat Cheddar Cheese, shredded

0.5 cup Nonfat Milk

0.25 cup Nonfat Greek Yogurt

1 cup Broccoli, chopped

1 tsp Olive Oil

Pinch each: Salt, Black Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pot, cook whole wheat macaroni according to package instructions until al dente. Drain and set aside.

  • 3

    While the pasta cooks, toss chopped broccoli with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast in the oven for about 15-18 minutes, until tender and slightly charred.

  • 4

    In a mixing bowl, combine the nonfat milk, nonfat Greek yogurt, and shredded low-fat cheddar cheese. Add a pinch of salt, pepper, and garlic powder, stirring until a creamy sauce forms.

  • 5

    Mix the cooked macaroni with the creamy sauce in an ovenproof dish. Gently fold in the roasted broccoli, reserving a few florets for garnish if desired.

  • 6

    Bake the combined dish in the preheated oven for an additional 10 minutes to meld flavors and achieve a lightly baked texture.

  • 7

    Remove from oven, garnish with extra black pepper if desired, and serve warm.