YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Al dente chickpea pasta folded into a velvety cheese sauce made with blended cauliflower and baked until the top develops a satisfyingly golden crust.
INGREDIENTS
2.5 oz Chickpea pasta
0.5 cup Low-fat cottage cheese
0.25 cup Plain non-fat Greek yogurt
1 oz Sharp cheddar cheese
0.5 cup Cauliflower florets
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Smoked paprika
0.5 tsp Dijon mustard
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in salted water for 2 minutes less than the package directions suggest, then drain and set aside.
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
In a high-speed blender, combine the steamed cauliflower, cottage cheese, Greek yogurt, and Dijon mustard, processing until the mixture is completely smooth.
Transfer the sauce to a bowl and stir in the nutritional yeast, garlic powder, onion powder, sea salt, and half of the shredded cheddar cheese.
Fold the cooked pasta into the creamy sauce until every noodle is well-coated.
Pour the mixture into the prepared baking dish, topping it with the remaining cheddar cheese and a dusting of smoked paprika.
Bake for 15 minutes until the cheese is bubbly and the edges begin to turn a light golden brown.