Name: Creamy Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow pasta; 0.5 cup Non-fat Greek yogurt; 2 oz Reduced-fat sharp cheddar cheese; 2 tbsp Grated parmesan cheese; 1 cup Broccoli florets; 1 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 1 tbsp Unsweetened almond milk

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni and Cheese

Tender chickpea pasta and crisp broccoli florets folded into a velvety, high-protein Greek yogurt cheese sauce and baked until bubbling and golden.

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NUTRITION

Protein

52.4g

Fat

17.5g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Non-fat Greek yogurt

2 oz Reduced-fat sharp cheddar cheese

2 tbsp Grated parmesan cheese

1 cup Broccoli florets

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Unsweetened almond milk

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water for 5 minutes, adding the broccoli florets for the final 2 minutes of cooking time.
3
Drain the pasta and broccoli thoroughly and set aside.
4
In a medium mixing bowl, whisk together the Greek yogurt, 1.5 ounces of shredded cheddar cheese, garlic powder, sea salt, black pepper, and almond milk until smooth.
5
Gently fold the cooked pasta and broccoli into the yogurt mixture until every piece is evenly coated.
6
Transfer the mixture into a small oven-safe baking dish.
7
Top with the remaining 0.5 ounce of cheddar cheese, grated parmesan, and a dusting of smoked paprika.
8
Bake for 12-15 minutes until the cheese is melted and the edges are slightly crisp and golden.