Protein-Packed Creamy Baked Mac with Crispy Topping

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

Protein-Packed Creamy Baked Mac with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Baked Mac with Crispy Topping

Savor a comforting twist on classic mac and cheese reimagined for extra protein. Creamy and satisfying with a velvety blend of cottage cheese and Greek yogurt, tossed with whole wheat pasta and vibrant steamed broccoli, then crowned with a crunchy, golden breadcrumb topping.

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NUTRITION

531kcal
Protein
41.5g
Fat
12.3g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Macaroni

1/2 cup Low-Fat Cottage Cheese

1/2 cup Nonfat Greek Yogurt

1 oz Part-Skim Mozzarella Cheese

1/2 cup Steamed Broccoli

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a large mixing bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, and part-skim mozzarella cheese. Stir in salt and pepper to taste.

  • 4

    Mix in the cooked macaroni and gently fold in the steamed broccoli.

  • 5

    Transfer the mixture into a lightly greased baking dish.

  • 6

    In a small bowl, toss the whole wheat breadcrumbs with olive oil. Sprinkle evenly over the top of the mac mixture.

  • 7

    Bake in the preheated oven for 18-20 minutes, until the topping is crispy and golden and the cheesy mixture is bubbly.

  • 8

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

Protein-Packed Creamy Baked Mac with Crispy Topping

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

Protein-Packed Creamy Baked Mac with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Baked Mac with Crispy Topping

Savor a comforting twist on classic mac and cheese reimagined for extra protein. Creamy and satisfying with a velvety blend of cottage cheese and Greek yogurt, tossed with whole wheat pasta and vibrant steamed broccoli, then crowned with a crunchy, golden breadcrumb topping.

NUTRITION

531kcal
Protein
41.5g
Fat
12.3g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Macaroni

1/2 cup Low-Fat Cottage Cheese

1/2 cup Nonfat Greek Yogurt

1 oz Part-Skim Mozzarella Cheese

1/2 cup Steamed Broccoli

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a large mixing bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, and part-skim mozzarella cheese. Stir in salt and pepper to taste.

  • 4

    Mix in the cooked macaroni and gently fold in the steamed broccoli.

  • 5

    Transfer the mixture into a lightly greased baking dish.

  • 6

    In a small bowl, toss the whole wheat breadcrumbs with olive oil. Sprinkle evenly over the top of the mac mixture.

  • 7

    Bake in the preheated oven for 18-20 minutes, until the topping is crispy and golden and the cheesy mixture is bubbly.

  • 8

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