Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chickpea pasta shells; 0.5 cup Non-fat Greek yogurt; 1.25 oz Sharp cheddar cheese; 1 tbsp Nutritional yeast; 2 tbsp Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Tender chickpea pasta folded into a creamy, sharp cheddar and Greek yogurt sauce, baked until the golden cheese topping is perfectly bubbly.

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NUTRITION

Protein

52.4g

Fat

17.2g

Carbs

66.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea pasta shells

0.5 cup Non-fat Greek yogurt

1.25 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions until it is just al dente.
3
In a medium mixing bowl, whisk together the non-fat Greek yogurt, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Drain the pasta and return it to the warm pot, then stir in the yogurt sauce and half of the shredded sharp cheddar cheese until the pasta is evenly coated.
5
Transfer the mixture into a small oven-safe baking dish and top with the remaining shredded cheddar cheese and a light dusting of smoked paprika.
6
Bake for 15 to 20 minutes until the cheese is completely melted and the edges are slightly golden and crisp.