YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
High-protein chickpea pasta and tender chicken breast baked in a creamy, velvety Greek yogurt and sharp cheddar sauce with a hint of smoky paprika.
INGREDIENTS
2 oz Chickpea elbow pasta
3 oz Cooked chicken breast
0.25 cup Non-fat plain Greek yogurt
1 oz Sharp cheddar cheese
1 tbsp Parmesan cheese
0.25 cup Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Stir in half of the shredded sharp cheddar cheese into the yogurt mixture.
Add the cooked chickpea pasta and the diced cooked chicken breast to the bowl, tossing until everything is thoroughly coated in the sauce.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the remaining sharp cheddar and the parmesan cheese over the top.
Bake for 15 to 18 minutes until the cheese is melted and the edges are bubbling and golden brown.