YOUR SOLIN GENERATED RECIPE
Creamy Baked Mac & Cheese with Roasted Broccoli
Enjoy a comforting twist on a classic favorite with a lighter, creamier baked mac & cheese paired with perfectly roasted broccoli. This dish features whole wheat pasta enveloped in a tangy, protein-packed sauce made from a blend of melted cheddar, skim milk, Greek yogurt, and a touch of egg whites for extra creaminess, finished with a burst of flavor from freshly cracked pepper and a sprinkle of paprika. It’s a satisfying, balanced meal that brings comfort and nutrition to your table.
INGREDIENTS
2 oz dry whole wheat macaroni
1/3 cup shredded cheddar cheese
1/2 cup skim milk
1/4 cup nonfat Greek yogurt
1/4 cup egg whites
1 cup roasted broccoli
Olive oil spray
Seasonings (salt, pepper, paprika)
PREPARATION
Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil.
Cook the whole wheat macaroni in boiling water according to package instructions until al dente. Drain and set aside.
In a bowl, combine the skim milk, nonfat Greek yogurt, and egg whites. Whisk together until smooth.
In a separate bowl, mix the cooked macaroni with the shredded cheddar cheese. Pour the milk-yogurt mixture over the pasta and stir until evenly combined.
Pour the macaroni mixture into the prepared baking dish. Season with salt, pepper, and a sprinkle of paprika.
Toss the broccoli with a light spray of olive oil, salt, and pepper, then spread it on a baking sheet.
Place both the baking dish and the broccoli tray in the oven. Bake the mac & cheese for about 20 minutes, until the top is bubbly and slightly golden. Roast the broccoli for 15-20 minutes until tender and lightly charred.
Remove from the oven and let the mac & cheese cool for a few minutes before serving alongside the roasted broccoli.