YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
High-protein chickpea pasta and lean ground turkey baked in a velvety Greek yogurt cheese sauce with vibrant broccoli florets.
INGREDIENTS
2 oz chickpea elbow pasta
4 oz ground turkey
0.25 cup non-fat plain Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.5 cup broccoli florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp Dijon mustard
1 tbsp unsweetened almond milk
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions; add the broccoli florets for the final 2 minutes of boiling, then drain.
While pasta cooks, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked and no longer pink.
In a medium mixing bowl, whisk together the Greek yogurt, nutritional yeast, garlic powder, onion powder, Dijon mustard, sea salt, black pepper, and almond milk until smooth.
Fold the cooked pasta, broccoli, and browned turkey into the yogurt mixture, stirring in half of the grated cheddar cheese.
Transfer the mixture to the prepared baking dish, top with the remaining cheddar cheese, and bake for 10-12 minutes until the cheese is melted and the edges are bubbling.