YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Chickpea pasta folded into a velvety, protein-rich cheese sauce and baked until the golden crust develops a satisfying crunch.
INGREDIENTS
2 oz chickpea pasta
0.75 cup low-fat cottage cheese
1 oz sharp cheddar cheese
1 tbsp nutritional yeast
1 tbsp parmesan cheese
0.5 cup cauliflower florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp unsweetened almond milk
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with avocado oil spray.
Boil the chickpea pasta in a pot of salted water for 2 minutes less than the package directions to ensure it stays firm during baking.
Steam the cauliflower florets until they are very tender, then finely chop them into small bite-sized pieces.
In a high-speed blender, combine the cottage cheese, almond milk, nutritional yeast, garlic powder, onion powder, turmeric, salt, and pepper until the sauce is completely smooth and silky.
In a mixing bowl, toss the cooked pasta and chopped cauliflower with the blended cheese sauce and half of the shredded cheddar.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Top the dish with the remaining cheddar and the parmesan cheese for a flavorful crust.
Bake for 15 minutes, then finish under the broiler for 1-2 minutes until the cheese is bubbling and golden brown.