YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken are folded into a velvety Greek yogurt cheese sauce and baked until the golden crust is perfectly bubbly.
INGREDIENTS
2 oz chickpea pasta elbows
3 oz chicken breast
0.25 cup non-fat Greek yogurt
0.75 oz sharp cheddar cheese
2 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp nutritional yeast
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish.
Bring a small pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest, then drain well.
While the pasta cooks, finely shred the cooked chicken breast and set it aside.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Stir in half of the shredded cheddar cheese and the cooked chicken into the yogurt mixture.
Add the par-cooked pasta to the bowl and toss thoroughly until every noodle is coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and top evenly with the remaining cheddar cheese and nutritional yeast.
Bake for 12 to 15 minutes until the sauce is bubbling and the cheese on top has turned a beautiful golden brown.