YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken are folded into a velvety, protein-rich Greek yogurt cheese sauce and baked until bubbling and golden.
INGREDIENTS
2 oz Chickpea pasta shells
3 oz Cooked shredded chicken breast
0.25 cup Plain non-fat Greek yogurt
0.5 oz Shredded sharp cheddar cheese
0.5 tbsp Nutritional yeast
2 tbsp Unsweetened almond milk
1 tsp Dijon mustard
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the chickpea pasta in salted water for 2 minutes less than the package directions to ensure it remains al dente after baking.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, shredded cheddar, nutritional yeast, Dijon mustard, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Fold the cooked shredded chicken and the drained pasta into the yogurt sauce until everything is thoroughly and evenly coated.
Transfer the mixture into a small oven-safe baking dish or individual ramekin.
Bake for 15 to 18 minutes until the cheese is melted and the top is slightly browned and bubbling.
Remove from the oven and let it rest for 2 minutes to allow the creamy sauce to set before serving.