Creamy Golden Baked Macaroni and Cheese

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

Creamy Golden Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Golden Baked Macaroni and Cheese

Chickpea pasta and tender chicken are folded into a velvety Greek yogurt cheese sauce and baked until the golden topping is perfectly bubbly.

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NUTRITION

516kcal
Protein
54.7g
Fat
13.3g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea elbow pasta

3 oz cooked shredded chicken breast

0.25 cup nonfat plain Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.5 cup cauliflower florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp unsweetened almond milk

0.25 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta and cauliflower florets together for 7 minutes until al dente.

  • 3

    While the pasta cooks, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper in a large mixing bowl until smooth.

  • 4

    Drain the pasta and cauliflower thoroughly and add them to the bowl with the yogurt mixture.

  • 5

    Add the shredded chicken and half of the cheddar cheese to the bowl, stirring well to ensure everything is evenly coated in the sauce.

  • 6

    Transfer the mixture into a small oven-safe baking dish and spread it out evenly.

  • 7

    Sprinkle the remaining cheddar cheese and the smoked paprika over the top.

  • 8

    Bake for 12 minutes until the cheese is melted and the edges are slightly golden and crisp.

Creamy Golden Baked Macaroni and Cheese

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

Creamy Golden Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Golden Baked Macaroni and Cheese

Chickpea pasta and tender chicken are folded into a velvety Greek yogurt cheese sauce and baked until the golden topping is perfectly bubbly.

NUTRITION

516kcal
Protein
54.7g
Fat
13.3g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea elbow pasta

3 oz cooked shredded chicken breast

0.25 cup nonfat plain Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.5 cup cauliflower florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp unsweetened almond milk

0.25 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta and cauliflower florets together for 7 minutes until al dente.

  • 3

    While the pasta cooks, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper in a large mixing bowl until smooth.

  • 4

    Drain the pasta and cauliflower thoroughly and add them to the bowl with the yogurt mixture.

  • 5

    Add the shredded chicken and half of the cheddar cheese to the bowl, stirring well to ensure everything is evenly coated in the sauce.

  • 6

    Transfer the mixture into a small oven-safe baking dish and spread it out evenly.

  • 7

    Sprinkle the remaining cheddar cheese and the smoked paprika over the top.

  • 8

    Bake for 12 minutes until the cheese is melted and the edges are slightly golden and crisp.