YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Toasted Breadcrumbs
Chickpea pasta baked in a velvety, protein-rich cheese sauce and finished with a layer of golden, crisp breadcrumbs.
INGREDIENTS
2 oz Chickpea pasta
0.5 cup Non-fat Greek yogurt
1.25 oz Sharp cheddar cheese
2 tbsp Nutritional yeast
0.25 cup Skim milk
0.25 slice Whole wheat bread
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.13 tsp Black pepper
0.13 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in boiling water for 2 minutes less than the package directions to keep it al dente.
Pulse the whole wheat bread in a blender or food processor until it forms fine crumbs.
In a medium bowl, whisk together the Greek yogurt, skim milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Fold the shredded sharp cheddar cheese into the yogurt mixture until well combined.
Drain the cooked pasta and immediately stir it into the cheese sauce until every noodle is thoroughly coated.
Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
Top the macaroni with the prepared breadcrumbs and a light dusting of smoked paprika.
Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumb topping is beautifully toasted.