YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Chickpea pasta baked in a creamy, blended cottage cheese and sharp cheddar sauce with a golden, toasted breadcrumb crust.
INGREDIENTS
2.5 oz Chickpea elbow pasta
0.5 cup Low-fat cottage cheese
1 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
1 tbsp Nutritional yeast
2 tbsp Skim milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dijon mustard
1 tbsp Whole wheat breadcrumbs
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 directions to keep it al dente.
In a high-speed blender, combine the cottage cheese, Greek yogurt, skim milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper.
Blend the mixture until completely smooth and creamy.
Drain the pasta and return it to the pot, then pour in the blended cheese sauce and half of the shredded sharp cheddar.
Stir well until the pasta is evenly coated and the cheese begins to melt slightly from the residual heat.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Top with the remaining sharp cheddar cheese and a sprinkle of whole wheat breadcrumbs.
Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumb topping is golden brown.