YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Baked Mac and Cheese
Enjoy a modern twist on a classic comfort dish with this high-protein baked mac and cheese. Made with whole wheat pasta, reduced‐fat cheddar, non‐fat Greek yogurt, and egg whites, this dish delivers satisfying creaminess and a well-rounded flavor profile, perfect for a balanced meal any time of day.
INGREDIENTS
1 cup cooked whole wheat elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup non-fat Greek yogurt
3 egg whites
1 tsp mixed spices (garlic powder, salt, pepper)
1 tbsp chopped fresh parsley (optional)
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with non-stick spray.
In a large mixing bowl, combine the cooked whole wheat macaroni with the shredded reduced-fat cheddar and non-fat Greek yogurt.
Whisk together the egg whites and spices (garlic powder, salt, and pepper) in a separate bowl, then gently stir into the macaroni mixture until evenly combined.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Bake for 20-25 minutes, or until the top is lightly golden and the mixture is set.
Remove from the oven and let it cool for a few minutes before garnishing with chopped fresh parsley, if desired. Serve warm and enjoy!