Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea macaroni; 2 oz Cooked chicken breast; 1 cup Cauliflower florets; 1 oz Sharp cheddar cheese; 0.25 cup 1% milk; 1 tbsp Nutritional yeast; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Dry mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Al dente chickpea pasta and tender chicken breast baked in a velvety, sharp cheddar sauce with steamed cauliflower for a golden, bubbling finish.

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NUTRITION

Protein

48.8g

Fat

16.6g

Carbs

63.2g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea macaroni

2 oz Cooked chicken breast

1 cup Cauliflower florets

1 oz Sharp cheddar cheese

0.25 cup 1% milk

1 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Dry mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F.
2
Boil the chickpea macaroni in salted water for 2 minutes less than the package instructions suggest, then drain.
3
Steam the cauliflower florets until tender, then chop them into small bite-sized pieces.
4
In a small saucepan over low heat, whisk together the milk, nutritional yeast, garlic powder, onion powder, dry mustard, sea salt, and black pepper.
5
Add the shredded sharp cheddar cheese to the saucepan and stir continuously until the cheese is completely melted and the sauce is smooth.
6
In a small casserole dish, combine the cooked pasta, diced chicken breast, and steamed cauliflower.
7
Pour the cheese sauce over the pasta mixture and toss until everything is thoroughly and evenly coated.
8
Bake for 15 to 20 minutes until the edges are bubbling and the top has developed a light golden crust.