Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow pasta; 1 cup Low-fat cottage cheese; 1 oz Sharp cheddar cheese; 1 cup Cauliflower florets; 1 tbsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Whole wheat breadcrumbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

High-protein chickpea pasta baked in a velvety blended cottage cheese and sharp cheddar sauce with riced cauliflower for a comforting, golden-crusted finish.

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NUTRITION

Protein

53.3g

Fat

14.8g

Carbs

58.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

1 cup Low-fat cottage cheese

1 oz Sharp cheddar cheese

1 cup Cauliflower florets

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Whole wheat breadcrumbs

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Cook the chickpea pasta in boiling water for 2 minutes less than the package instructions, then drain.
3
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
4
In a high-speed blender, combine the cottage cheese, steamed cauliflower, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
5
Blend the mixture until it reaches a completely smooth, velvety consistency.
6
In a mixing bowl, fold the cooked pasta into the cauliflower cheese sauce along with half of the shredded cheddar.
7
Pour the mixture into the prepared baking dish and top with the remaining cheddar and whole wheat breadcrumbs.
8
Bake for 15 to 20 minutes until the cheese is melted and the breadcrumbs are toasted to a golden brown.