Baked High-Protein Macaroni and Cheese with Toasted Breadcrumbs

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

Baked High-Protein Macaroni and Cheese with Toasted Breadcrumbs

YOUR SOLIN GENERATED RECIPE

Baked High-Protein Macaroni and Cheese with Toasted Breadcrumbs

Tender chickpea pasta and lean chicken breast are folded into a velvety, protein-packed cheese sauce and topped with golden, crispy breadcrumbs.

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NUTRITION

513kcal
Protein
52.8g
Fat
15.5g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Cooked chicken breast

0.5 cup Cauliflower florets

0.25 cup Non-fat plain Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Unsweetened almond milk

0.5 tsp Olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Boil the chickpea pasta in salted water for two minutes less than the package instructions suggest, then drain.

  • 3

    Steam the cauliflower florets until very soft, then blend them with the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until a smooth sauce forms.

  • 4

    In a mixing bowl, combine the par-cooked pasta and diced chicken breast with the cauliflower cheese sauce until thoroughly coated.

  • 5

    Transfer the mixture into a small oven-safe baking dish and top evenly with the shredded sharp cheddar cheese.

  • 6

    In a small bowl, toss the panko breadcrumbs with the olive oil and sprinkle them over the cheese layer.

  • 7

    Bake for 10 to 12 minutes until the cheese is bubbling and the breadcrumb topping is toasted and fragrant.

Baked High-Protein Macaroni and Cheese with Toasted Breadcrumbs

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

Baked High-Protein Macaroni and Cheese with Toasted Breadcrumbs

YOUR SOLIN GENERATED RECIPE

Baked High-Protein Macaroni and Cheese with Toasted Breadcrumbs

Tender chickpea pasta and lean chicken breast are folded into a velvety, protein-packed cheese sauce and topped with golden, crispy breadcrumbs.

NUTRITION

513kcal
Protein
52.8g
Fat
15.5g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Cooked chicken breast

0.5 cup Cauliflower florets

0.25 cup Non-fat plain Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Unsweetened almond milk

0.5 tsp Olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Boil the chickpea pasta in salted water for two minutes less than the package instructions suggest, then drain.

  • 3

    Steam the cauliflower florets until very soft, then blend them with the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until a smooth sauce forms.

  • 4

    In a mixing bowl, combine the par-cooked pasta and diced chicken breast with the cauliflower cheese sauce until thoroughly coated.

  • 5

    Transfer the mixture into a small oven-safe baking dish and top evenly with the shredded sharp cheddar cheese.

  • 6

    In a small bowl, toss the panko breadcrumbs with the olive oil and sprinkle them over the cheese layer.

  • 7

    Bake for 10 to 12 minutes until the cheese is bubbling and the breadcrumb topping is toasted and fragrant.