Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz dry chickpea pasta; 3 oz cooked chicken breast; 0.25 cup non-fat Greek yogurt; 1 oz sharp cheddar cheese; 0.5 cup steamed cauliflower; 1 tbsp whole wheat breadcrumbs; 1 tbsp unsweetened almond milk; 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

Baked Macaroni and Cheese with Toasted Breadcrumbs

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

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese with Toasted Breadcrumbs

Baked chickpea pasta and shredded chicken are folded into a velvety, sharp cheddar sauce and finished with a crisp, golden-brown breadcrumb topping.

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NUTRITION

Protein

52.6g

Fat

15.6g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz dry chickpea pasta

3 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

0.5 cup steamed cauliflower

1 tbsp whole wheat breadcrumbs

1 tbsp unsweetened almond milk

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

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PREPARATION

1
Preheat oven to 375°F.
2
Boil the dry chickpea pasta in salted water for 2 minutes less than the package directions.
3
Mash the steamed cauliflower with the almond milk until it reaches a smooth, creamy consistency.
4
In a large bowl, whisk together the cauliflower puree, Greek yogurt, and all the spices.
5
Stir in the cheddar cheese, cooked chicken breast, and pasta until thoroughly coated.
6
Transfer the mixture to a small baking dish and sprinkle the breadcrumbs evenly over the top.
7
Bake for 18 minutes until the sauce is bubbling and the breadcrumbs are golden.