YOUR SOLIN GENERATED RECIPE
Creamy Baked Macaroni and Cheese
High-protein chickpea pasta tossed in a velvety blended cottage cheese sauce and baked until the sharp cheddar topping is golden and bubbly.
INGREDIENTS
2 oz dry chickpea elbow pasta
1 cup low-fat cottage cheese
1 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp ground mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F.
Bring a large pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions to ensure it remains al dente.
While the pasta cooks, place the cottage cheese, nutritional yeast, garlic powder, onion powder, ground mustard, sea salt, and black pepper into a high-speed blender.
Process the mixture on high until it is completely smooth, creamy, and free of any cottage cheese curds.
Drain the cooked pasta and return it to the warm pot, then pour the blended cheese sauce over the noodles and stir until every piece is well-coated.
Transfer the pasta and sauce into a small oven-safe baking dish, spreading it out into an even layer.
Sprinkle the shredded sharp cheddar cheese over the top and finish with a light dusting of smoked paprika.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has melted into a beautiful golden crust.