YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese Casserole
Chickpea pasta and cauliflower florets baked in a velvety, protein-rich cheese sauce for a comforting meal with a sharp, bubbly cheddar finish.
INGREDIENTS
2 oz Chickpea elbow pasta
0.5 cup Low-fat cottage cheese
1.5 oz Sharp cheddar cheese
1 cup Cauliflower florets
0.25 cup Skim milk
1 tbsp Nutritional yeast
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Dry mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe 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.
Add the finely chopped cauliflower florets to the boiling pasta water for the final 3 minutes of cooking.
Drain the pasta and cauliflower thoroughly and set aside.
In a high-speed blender, combine the cottage cheese, skim milk, garlic powder, onion powder, dry mustard, sea salt, and black pepper until the mixture is completely smooth and creamy.
In a medium mixing bowl, toss the cooked pasta and cauliflower with the blended cottage cheese sauce and 1 ounce of the shredded sharp cheddar cheese.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Top the casserole with the remaining 0.5 ounce of cheddar cheese and the nutritional yeast.
Bake for 15 to 20 minutes until the cheese is melted, bubbly, and the edges are slightly golden brown.
Let the casserole sit for 5 minutes before serving to allow the sauce to set.