YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a velvety, protein-rich cottage cheese sauce with a golden, bubbly cheddar crust.
INGREDIENTS
1.5 oz chickpea elbow pasta
4 oz 93% lean ground turkey
0.5 cup low-fat cottage cheese
2 tbsp unsweetened almond milk
1 tbsp nutritional yeast
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
0.25 oz sharp cheddar cheese
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea elbow pasta in a pot of boiling salted water for 2 minutes less than the package instructions suggest, then drain and set aside.
In a non-stick skillet over medium-high heat, cook the ground turkey until fully browned and crumbled, then remove from heat.
Place the cottage cheese, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper into a high-speed blender and process until the mixture is completely smooth and velvety.
In a large mixing bowl, combine the cooked pasta, browned turkey, and the blended cheese sauce, tossing until the noodles are thoroughly coated.
Transfer the mixture into the prepared baking dish, spreading it into an even layer.
Top with the shredded sharp cheddar cheese and a dusting of smoked paprika.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling and golden.