Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea macaroni; 2 oz cooked shredded chicken breast; 0.5 cup non-fat Greek yogurt; 1 oz shredded sharp cheddar cheese; 1 tbsp whole wheat panko breadcrumbs; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.13 tsp black pepper; 1 tsp Dijon mustard; 2 tbsp unsweetened almond milk

Baked Macaroni and Cheese with Toasted Breadcrumbs

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

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese with Toasted Breadcrumbs

High-protein chickpea pasta tossed in a creamy Greek yogurt cheese sauce and baked until the whole wheat panko topping is golden and crisp.

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NUTRITION

Protein

49.2g

Fat

14.6g

Carbs

51.9g

SERVINGS

1 serving

INGREDIENTS

2 oz dry chickpea macaroni

2 oz cooked shredded chicken breast

0.5 cup non-fat Greek yogurt

1 oz shredded sharp cheddar cheese

1 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp Dijon mustard

2 tbsp unsweetened almond milk

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea macaroni in salted water for 2 minutes less than the package directions to maintain an al dente texture.
3
In a mixing bowl, whisk together the Greek yogurt, shredded cheddar, almond milk, Dijon mustard, garlic powder, onion powder, salt, and pepper.
4
Drain the pasta and fold it into the yogurt mixture along with the shredded chicken until every noodle is thoroughly coated.
5
Transfer the mixture into a small oven-safe baking dish.
6
Sprinkle the whole wheat panko breadcrumbs evenly over the surface.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumbs are perfectly toasted.