YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Chickpea pasta shells folded into a velvety, protein-rich cheese sauce and baked until the almond flour topping becomes golden and crisp.
INGREDIENTS
2 oz Chickpea pasta shells
0.5 cup Low-fat cottage cheese
1 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
2 tbsp Unsweetened almond milk
1 tbsp Unflavored collagen peptides
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.
Boil the chickpea pasta in a pot of salted water for 2 minutes less than the package directions suggest to keep them firm.
In a high-speed blender, combine the cottage cheese, almond milk, collagen peptides, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Process the sauce until it is completely smooth and velvety.
Drain the pasta and return it to the warm pot over low heat.
Pour the blended sauce over the pasta and stir in half of the shredded cheddar cheese until it begins to melt.
Transfer the mixture into a small oven-safe baking dish.
Top the macaroni with the remaining cheddar cheese and a sprinkle of almond flour for texture.
Bake for 12 minutes until the sauce is bubbling and the top is beautifully golden brown.