YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Toasted Breadcrumbs
High-protein chickpea pasta and tender chicken breast are baked in a creamy, velvety cheese sauce and finished with a golden, crisp breadcrumb topping.
INGREDIENTS
1.5 oz chickpea pasta elbows
3 oz cooked chicken breast
1 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
0.25 cup skim milk
1 tbsp panko breadcrumbs
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dry mustard
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, skim milk, garlic powder, onion powder, dry mustard, sea salt, and black pepper until smooth.
Fold in the shredded sharp cheddar cheese and the diced cooked chicken breast into the yogurt mixture.
Add the par-cooked pasta to the bowl and stir until every noodle is thoroughly coated in the sauce.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the panko breadcrumbs evenly over the top.
Bake for 15 to 20 minutes until the cheese is bubbling and the breadcrumbs have turned a beautiful golden brown.