YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta folded into a velvety, protein-rich cheese sauce and baked until the golden crust develops a satisfying crunch.
INGREDIENTS
1.5 oz Chickpea elbow pasta
0.5 cup Low-fat cottage cheese
0.75 oz Sharp cheddar cheese
2 oz Cooked chicken breast
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Dry mustard
0.13 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small individual-sized baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest to keep it al dente.
While the pasta cooks, place the cottage cheese, half of the shredded cheddar, almond milk, garlic powder, dry mustard, sea salt, and black pepper into a high-speed blender.
Blend the sauce ingredients on high until the mixture is completely smooth and creamy.
Drain the pasta and return it to the warm pot, then stir in the blended cheese sauce and the diced cooked chicken breast until well combined.
Transfer the mixture into the prepared baking dish and sprinkle the remaining shredded cheddar and smoked paprika over the top.
Bake for 15-18 minutes until the sauce is bubbling and the cheese on top has melted into a golden, slightly crisp crust.