YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a creamy, velvety cheese sauce made with Greek yogurt and sharp cheddar.
INGREDIENTS
2 oz chickpea pasta
4 oz 93% lean ground turkey
0.25 cup nonfat plain Greek yogurt
1 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 cup unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dijon mustard
0.5 cup broccoli florets
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 for 2 minutes less than the package directions, then drain and set aside.
In a skillet over medium-high heat, cook the ground turkey until fully browned and crumbled, then remove from heat.
In a large mixing bowl, whisk together the Greek yogurt, almond milk, shredded cheddar, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.
Fold the cooked pasta, browned turkey, and broccoli florets into the cheese sauce until every piece is thoroughly coated.
Transfer the mixture into the prepared baking dish and bake for 15-20 minutes until the cheese is bubbling and the top is slightly golden.