YOUR SOLIN GENERATED RECIPE
Baked Cheddar Macaroni with Crispy Topping
Baked chickpea macaroni folded into a velvety, protein-rich cheddar sauce until the almond-herb crust is perfectly golden and crunchy.
INGREDIENTS
1.5 oz chickpea elbow pasta
3 oz 93% lean ground turkey
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
0.5 tbsp almond flour
1 tbsp nutritional yeast
0.5 tsp ground mustard
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish.
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions suggest, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and crumbly.
Place the cottage cheese, ground mustard, nutritional yeast, and half of the cheddar cheese into a high-speed blender and process until completely smooth.
In a mixing bowl, combine the par-cooked pasta, cooked turkey, and the blended cheese sauce, stirring in the garlic powder, onion powder, sea salt, and black pepper.
Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese, almond flour, and a dusting of smoked paprika.
Bake for 12-15 minutes until the cheese is bubbly and the almond flour topping has turned a light golden brown.