YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and juicy shredded chicken are folded into a velvety, protein-packed cheese sauce then baked until bubbling and golden.
INGREDIENTS
2 oz chickpea pasta
3 oz cooked chicken breast
0.25 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
2 tbsp unsweetened almond milk
1 tsp 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
PREPARATION
Preheat your oven to 400°F (200°C).
Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions to ensure it stays firm during the baking process.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until the sauce is smooth and creamy.
Stir the cooked pasta and shredded chicken breast into the yogurt mixture until every piece is thoroughly and evenly coated.
Transfer the pasta and chicken mixture into a small, individual-sized oven-safe baking dish.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the pasta.
Bake for 10 to 12 minutes until the cheese has melted and the sauce is bubbling around the edges.
Switch the oven to broil for the final 60 seconds to achieve a perfectly golden-brown and slightly crispy crust on top.