YOUR SOLIN GENERATED RECIPE
Creamy Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken baked in a velvety Greek yogurt cheese sauce with a golden, bubbly topping.
INGREDIENTS
1.5 oz chickpea elbow pasta
3 oz cooked chicken breast
0.25 cup plain non-fat Greek yogurt
0.75 oz sharp cheddar cheese
0.25 cup broccoli florets
1 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
Bring a pot of salted water to a boil and cook the chickpea elbow pasta for 2 minutes less than the package directions suggest, ensuring it remains al dente.
In a mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and half of the shredded cheddar cheese until a smooth sauce forms.
Stir the cooked pasta, shredded chicken breast, and finely chopped broccoli florets into the yogurt sauce until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining cheddar cheese and the smoked paprika over the top.
Bake for 12-15 minutes until the cheese is melted and the edges are bubbling.
Remove from the oven and let it sit for 2 minutes before serving to allow the sauce to set.