YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken are folded into a velvety, protein-packed cheese sauce and baked until bubbling and golden.
INGREDIENTS
2 oz Chickpea macaroni pasta
3 oz Cooked chicken breast
0.25 cup Non-fat Greek yogurt
0.75 oz Sharp cheddar cheese
0.5 cup Riced cauliflower
1 tsp Dijon mustard
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
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 instructions suggest, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Fold the riced cauliflower and half of the shredded cheddar cheese into the yogurt mixture.
Add the par-cooked pasta and shredded chicken to the bowl, tossing until everything is thoroughly coated in the sauce.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the remaining cheddar cheese over the top of the pasta.
Bake for 15 to 20 minutes until the cheese is melted and the edges are starting to bubble and turn golden brown.