YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a velvety, sharp cheddar and Greek yogurt sauce with a golden, bubbly finish.
INGREDIENTS
2 oz Chickpea pasta
3 oz 99% lean ground turkey
0.25 cup 0% Greek yogurt
1 oz Reduced fat sharp cheddar cheese
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 Paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea pasta in boiling salted water according to package directions, but drain it 2 minutes early to ensure it remains al dente after baking.
While the pasta cooks, brown the ground turkey in a non-stick skillet over medium-high heat until fully cooked through and no longer pink.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir half of the shredded cheddar cheese into the yogurt mixture.
Combine the cooked pasta and browned turkey with the yogurt sauce, tossing until every noodle is thoroughly coated.
Transfer the mixture to a small oven-safe baking dish, spreading it into an even layer.
Top with the remaining cheddar cheese and a light dusting of paprika for color.
Bake for 12-15 minutes, or until the cheese is melted and the sauce is bubbling.