YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with a Golden Crust
High-protein chickpea pasta and lean turkey baked in a creamy yogurt-cheese sauce, topped with a golden almond flour crust that provides a satisfying crunch.
INGREDIENTS
1 oz Chickpea elbow pasta
4 oz Ground turkey
0.5 cup Plain Greek yogurt
0.25 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.5 tbsp Almond flour
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in a pot of salted water for 2 minutes less than the package directions until al dente.
In a medium skillet over medium heat, cook the ground turkey until fully browned and crumbled, then drain any excess liquid.
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Fold the cooked pasta and the browned turkey into the yogurt sauce until the noodles are evenly coated.
Transfer the macaroni mixture into the prepared baking dish and smooth the top with a spoon.
Sprinkle the almond flour and smoked paprika evenly over the top to create the crust layer.
Bake for 15 minutes until the cheese sauce is bubbling and the almond crust has reached a beautiful golden brown color.