Baked Ham and Cheese Macaroni

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

Baked Ham and Cheese Macaroni

YOUR SOLIN GENERATED RECIPE

Baked Ham and Cheese Macaroni

Whole grain pasta baked in a creamy, velvety cheese sauce with savory diced ham and tender broccoli florets for a comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
54.8g
Fat
17.9g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni pasta

5 oz nitrate-free diced ham

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 oz shredded sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

2 tbsp unsweetened almond milk

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions suggest.

  • 3

    Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking.

  • 4

    Drain the pasta and broccoli well and return them to the pot.

  • 5

    In a separate mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 6

    Stir the yogurt mixture, diced ham, nutritional yeast, and half of the shredded cheddar cheese into the pasta and broccoli until evenly coated.

  • 7

    Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.

  • 8

    Bake for 15 minutes or until the cheese is melted and the edges are slightly golden and bubbly.

  • 9

    Remove from the oven and let it sit for 2 minutes before serving.

Baked Ham and Cheese Macaroni

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

Baked Ham and Cheese Macaroni

YOUR SOLIN GENERATED RECIPE

Baked Ham and Cheese Macaroni

Whole grain pasta baked in a creamy, velvety cheese sauce with savory diced ham and tender broccoli florets for a comforting meal.

NUTRITION

573kcal
Protein
54.8g
Fat
17.9g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni pasta

5 oz nitrate-free diced ham

1 cup broccoli florets

0.25 cup plain non-fat Greek yogurt

1 oz shredded sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

2 tbsp unsweetened almond milk

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions suggest.

  • 3

    Add the broccoli florets to the boiling pasta water during the last 2 minutes of cooking.

  • 4

    Drain the pasta and broccoli well and return them to the pot.

  • 5

    In a separate mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 6

    Stir the yogurt mixture, diced ham, nutritional yeast, and half of the shredded cheddar cheese into the pasta and broccoli until evenly coated.

  • 7

    Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.

  • 8

    Bake for 15 minutes or until the cheese is melted and the edges are slightly golden and bubbly.

  • 9

    Remove from the oven and let it sit for 2 minutes before serving.