Protein-Packed Baked Macaroni and Cheese

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

Protein-Packed Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Macaroni and Cheese

Chickpea pasta and cauliflower florets are baked in a creamy, sharp cheddar yogurt sauce under a golden, toasted breadcrumb crust.

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NUTRITION

539kcal
Protein
42.6g
Fat
12.1g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

1 cup Cauliflower florets

0.75 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

2 tbsp Whole wheat breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

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PREPARATION

  • 1

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

  • 2

    Cook the chickpea pasta in boiling water for 2 minutes less than the package directions, adding the cauliflower florets to the same pot for the last 3 minutes of boiling.

  • 3

    Drain the pasta and cauliflower thoroughly, then return them to the warm pot.

  • 4

    Stir in the Greek yogurt, shredded sharp cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until the cheese is melted and the sauce is creamy.

  • 5

    Transfer the mixture into a small oven-safe baking dish.

  • 6

    In a small bowl, combine the whole wheat breadcrumbs, Parmesan cheese, and olive oil, stirring until the crumbs are evenly coated.

  • 7

    Sprinkle the breadcrumb mixture over the top of the pasta.

  • 8

    Bake for 15-20 minutes until the cheese sauce is bubbling and the breadcrumb topping is golden brown.

Protein-Packed Baked Macaroni and Cheese

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

Protein-Packed Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Macaroni and Cheese

Chickpea pasta and cauliflower florets are baked in a creamy, sharp cheddar yogurt sauce under a golden, toasted breadcrumb crust.

NUTRITION

539kcal
Protein
42.6g
Fat
12.1g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

1 cup Cauliflower florets

0.75 cup Non-fat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Parmesan cheese

2 tbsp Whole wheat breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

  • 1

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

  • 2

    Cook the chickpea pasta in boiling water for 2 minutes less than the package directions, adding the cauliflower florets to the same pot for the last 3 minutes of boiling.

  • 3

    Drain the pasta and cauliflower thoroughly, then return them to the warm pot.

  • 4

    Stir in the Greek yogurt, shredded sharp cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until the cheese is melted and the sauce is creamy.

  • 5

    Transfer the mixture into a small oven-safe baking dish.

  • 6

    In a small bowl, combine the whole wheat breadcrumbs, Parmesan cheese, and olive oil, stirring until the crumbs are evenly coated.

  • 7

    Sprinkle the breadcrumb mixture over the top of the pasta.

  • 8

    Bake for 15-20 minutes until the cheese sauce is bubbling and the breadcrumb topping is golden brown.