YOUR SOLIN GENERATED RECIPE
Crispy Golden Mac and Cheese Bites
Baked chickpea pasta bites folded into a creamy, protein-packed Greek yogurt cheese sauce with a satisfyingly crunchy golden panko topping.
INGREDIENTS
1.5 oz Chickpea elbow pasta
0.75 cup Nonfat plain Greek yogurt
0.75 oz Sharp cheddar cheese
3 large Egg whites
2 tbsp Nutritional yeast
1 tbsp Whole wheat panko breadcrumbs
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease a mini muffin tin with the avocado oil to ensure the bites release easily.
Bring a medium pot of salted water to a boil and cook the chickpea elbow pasta until just al dente, then drain and set aside.
In a large mixing bowl, whisk together the Greek yogurt, egg whites, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the mixture is smooth and aerated.
Fold the shredded sharp cheddar cheese and the cooked chickpea pasta into the yogurt mixture until every noodle is generously coated.
Spoon the mac and cheese mixture into the prepared mini muffin tin, filling each cavity to the top and pressing down slightly.
Sprinkle the whole wheat panko breadcrumbs evenly over the top of each bite to provide that signature crunch.
Bake for 15 to 18 minutes until the bites are set through and the panko topping has turned a beautiful golden brown.
Remove from the oven and let the bites rest in the tin for at least 5 minutes before using a small spatula or knife to gently pop them out.