YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Toasted Breadcrumbs
Tender chickpea pasta folded into a velvety, protein-packed cheese sauce and finished with a golden, crisp breadcrumb topping.
INGREDIENTS
2 oz Chickpea pasta
0.5 cup Low-fat cottage cheese
0.25 cup Non-fat Greek yogurt
1 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Whole wheat breadcrumbs
1 tsp Olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta until just al dente, then drain.
While the pasta cooks, place the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper into a blender.
Blend the sauce ingredients on high until completely smooth and creamy.
Return the cooked pasta to the pot and stir in the blended cheese sauce along with half of the shredded cheddar cheese.
Transfer the pasta mixture into the prepared baking dish.
In a small bowl, toss the whole wheat breadcrumbs with the olive oil until evenly coated.
Top the macaroni with the remaining cheddar cheese and the oiled breadcrumbs, then bake for 15-20 minutes until the sauce is bubbly and the topping is golden brown.