YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken are folded into a velvety, protein-packed cottage cheese sauce and baked until the cheddar topping is bubbly and golden.
INGREDIENTS
1.5 oz chickpea pasta
3 oz chicken breast, cooked and shredded
0.5 cup low-fat cottage cheese
1 tbsp nutritional yeast
1 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground turmeric
0.5 oz sharp cheddar cheese, shredded
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
In a high-speed blender, combine the cottage cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, black pepper, and turmeric.
Blend the sauce ingredients until completely smooth and creamy.
In a mixing bowl, combine the cooked pasta, shredded chicken breast, and the blended cheese sauce, stirring until well coated.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 15 to 18 minutes until the sauce is bubbling and the cheese on top has melted into a golden crust.