Baked Macaroni and Cheese Casserole

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

Baked Macaroni and Cheese Casserole

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Baked chickpea pasta and lean turkey tossed in a creamy, hidden-cauliflower cheese sauce for a velvety finish that satisfies every comfort food craving.

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NUTRITION

541kcal
Protein
48.9g
Fat
23.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

4.5 oz Ground turkey (93% lean)

1 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

1 cup Cauliflower florets

0.25 cup Unsweetened almond milk

1 tbsp Nutritional yeast

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 and lightly grease a small oven-safe baking dish.

  • 2

    Cook the chickpea elbow pasta in boiling salted water for 2 minutes less than the package directions, then drain.

  • 3

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    In a skillet over medium heat, cook the ground turkey until browned and crumbled, then set aside.

  • 5

    In a high-speed blender, combine the steamed cauliflower, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until completely smooth.

  • 6

    In a large bowl, toss the undercooked pasta with the turkey and the cauliflower cheese sauce until well coated.

  • 7

    Transfer the mixture to the baking dish and top evenly with shredded cheddar, parmesan, and a sprinkle of smoked paprika.

  • 8

    Bake for 15-20 minutes until the cheese is bubbly and the edges are slightly golden.

Baked Macaroni and Cheese Casserole

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

Baked Macaroni and Cheese Casserole

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Baked chickpea pasta and lean turkey tossed in a creamy, hidden-cauliflower cheese sauce for a velvety finish that satisfies every comfort food craving.

NUTRITION

541kcal
Protein
48.9g
Fat
23.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

4.5 oz Ground turkey (93% lean)

1 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

1 cup Cauliflower florets

0.25 cup Unsweetened almond milk

1 tbsp Nutritional yeast

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

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Cook the chickpea elbow pasta in boiling salted water for 2 minutes less than the package directions, then drain.

  • 3

    Steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    In a skillet over medium heat, cook the ground turkey until browned and crumbled, then set aside.

  • 5

    In a high-speed blender, combine the steamed cauliflower, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until completely smooth.

  • 6

    In a large bowl, toss the undercooked pasta with the turkey and the cauliflower cheese sauce until well coated.

  • 7

    Transfer the mixture to the baking dish and top evenly with shredded cheddar, parmesan, and a sprinkle of smoked paprika.

  • 8

    Bake for 15-20 minutes until the cheese is bubbly and the edges are slightly golden.