YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Toasted Breadcrumbs
Chickpea pasta baked in a creamy Greek yogurt and sharp cheddar sauce, topped with a crisp layer of golden toasted breadcrumbs.
INGREDIENTS
3 oz chickpea pasta
0.5 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 cup low-fat milk
0.5 tbsp whole wheat panko breadcrumbs
0.25 tsp grass-fed butter
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp black pepper
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea pasta in a large pot of boiling salted water for 2 minutes less than the package instructions to ensure it remains al dente.
In a large mixing bowl, whisk together the Greek yogurt, low-fat milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir the shredded sharp cheddar cheese into the yogurt sauce.
Drain the pasta and immediately fold it into the cheese sauce until every noodle is thoroughly and evenly coated.
Transfer the pasta mixture into a small oven-safe baking dish.
In a small bowl, melt the grass-fed butter and toss it with the panko breadcrumbs and smoked paprika until well combined.
Sprinkle the seasoned breadcrumb mixture evenly over the top of the macaroni.
Bake for 15 to 20 minutes until the cheese sauce is bubbling and the breadcrumb topping is beautifully golden brown.