Creamy Four-Cheese Baked Macaroni

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

Creamy Four-Cheese Baked Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Four-Cheese Baked Macaroni

Baked macaroni with chickpea pasta and chicken breast, folded into a velvety four-cheese yogurt sauce and finished until golden and bubbling.

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NUTRITION

501kcal
Protein
52.7g
Fat
13.2g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea penne pasta

3 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 tbsp shredded sharp cheddar cheese

0.5 tbsp shredded mozzarella cheese

0.5 tbsp grated parmesan cheese

0.5 tbsp shredded gruyere cheese

1 cup cauliflower florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of water to a boil and cook the chickpea penne and cauliflower florets for 7 minutes until al dente, then drain.

  • 3

    In a medium bowl, whisk together the Greek yogurt, sea salt, black pepper, garlic powder, and onion powder until the sauce is smooth.

  • 4

    Stir the cooked chicken breast and half of the cheddar, mozzarella, parmesan, and gruyere into the yogurt mixture.

  • 5

    Add the drained pasta and cauliflower to the bowl, tossing gently until every piece is coated in the creamy sauce.

  • 6

    Transfer the mixture into the prepared baking dish and top with the remaining shredded cheeses.

  • 7

    Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbling.

Creamy Four-Cheese Baked Macaroni

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

Creamy Four-Cheese Baked Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Four-Cheese Baked Macaroni

Baked macaroni with chickpea pasta and chicken breast, folded into a velvety four-cheese yogurt sauce and finished until golden and bubbling.

NUTRITION

501kcal
Protein
52.7g
Fat
13.2g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea penne pasta

3 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 tbsp shredded sharp cheddar cheese

0.5 tbsp shredded mozzarella cheese

0.5 tbsp grated parmesan cheese

0.5 tbsp shredded gruyere cheese

1 cup cauliflower florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of water to a boil and cook the chickpea penne and cauliflower florets for 7 minutes until al dente, then drain.

  • 3

    In a medium bowl, whisk together the Greek yogurt, sea salt, black pepper, garlic powder, and onion powder until the sauce is smooth.

  • 4

    Stir the cooked chicken breast and half of the cheddar, mozzarella, parmesan, and gruyere into the yogurt mixture.

  • 5

    Add the drained pasta and cauliflower to the bowl, tossing gently until every piece is coated in the creamy sauce.

  • 6

    Transfer the mixture into the prepared baking dish and top with the remaining shredded cheeses.

  • 7

    Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbling.