YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken folded into a velvety Greek yogurt cheese sauce, baked until the golden topping is perfectly crisp.
INGREDIENTS
2 oz Dry chickpea elbow pasta
2 oz Cooked chicken breast
0.5 cup Plain non-fat Greek yogurt
1 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
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
1 tbsp Almond flour
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 2 tablespoons of the pasta water before draining.
In a medium mixing bowl, whisk together the Greek yogurt, grated cheddar cheese, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Slowly stir the reserved pasta water into the yogurt mixture until the sauce is smooth and creamy.
Fold the drained pasta and the shredded chicken breast into the cheese sauce until every piece is thoroughly coated.
Transfer the macaroni mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the almond flour evenly over the top to create a crust.
Bake for 12 minutes until the cheese sauce is bubbling and the almond flour topping has turned a light golden brown.