YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken baked in a velvety, sharp cheddar and Greek yogurt sauce with a golden, bubbly finish.
INGREDIENTS
1.5 oz chickpea pasta elbows
4 oz chicken breast
0.25 cup plain Greek yogurt
0.75 oz 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 smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in a pot of boiling salted water for 2 minutes less than the package instructions until it is slightly firm (al dente).
While the pasta cooks, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper in a medium bowl until the texture is smooth.
Stir in the shredded chicken breast and half of the shredded cheddar cheese into the yogurt mixture.
Drain the pasta thoroughly and fold it into the creamy cheese and chicken mixture until every elbow is well coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Top with the remaining shredded cheddar cheese and a light dusting of smoked paprika for color.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling and golden.