YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese Bites
Golden-baked macaroni bites made with chickpea pasta and a creamy Greek yogurt cheese sauce, offering a satisfyingly crisp exterior and gooey center.
INGREDIENTS
1.5 oz Chickpea elbow pasta
0.5 cup Non-fat Greek yogurt
0.75 oz Sharp cheddar cheese
0.5 oz Parmesan cheese
2 oz Cooked chicken breast
1 large Egg white
0.13 cup Whole wheat breadcrumbs
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
0 tsp Avocado oil
PREPARATION
Preheat your oven to 400°F and lightly grease a mini-muffin tin with the avocado oil.
Cook the chickpea pasta in boiling water until al dente, then drain and set aside.
In a large mixing bowl, whisk together the Greek yogurt, egg white, garlic powder, onion powder, sea salt, and black pepper until smooth.
Finely mince the cooked chicken breast and stir it into the yogurt mixture along with the shredded cheddar and half of the parmesan cheese.
Fold the cooked pasta into the cheese mixture until every noodle is thoroughly coated.
Spoon the mixture into the prepared muffin tin slots, pressing down slightly to compact the bites into balls.
Top each bite with the remaining parmesan cheese and the whole wheat breadcrumbs for a crunchy finish.
Bake for 15 to 18 minutes until the edges are golden brown and the bites are set.
Allow the bites to cool in the pan for 5 minutes before carefully removing them with a small spatula to serve.