Name: High-Protein Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea elbow pasta; 3 oz cooked chicken breast; 0.5 cup cauliflower florets; 0.75 oz sharp cheddar cheese; 2 tbsp non-fat Greek yogurt; 2 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

High-Protein Baked Macaroni and Cheese Casserole

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese Casserole

Tender chickpea pasta and lean chicken breast baked in a velvety, sharp cheddar sauce with a golden, bubbly finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.6g

Fat

13.9g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea elbow pasta

3 oz cooked chicken breast

0.5 cup cauliflower florets

0.75 oz sharp cheddar cheese

2 tbsp non-fat Greek yogurt

2 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions indicate.
3
Add the finely chopped cauliflower florets to the boiling pasta water for the final 3 minutes of cooking.
4
Drain the pasta and cauliflower thoroughly and return them to the warm pot.
5
Stir in the shredded chicken breast, Greek yogurt, almond milk, half of the shredded cheddar, garlic powder, onion powder, salt, and pepper until well combined and creamy.
6
Transfer the mixture into a small oven-safe baking dish and spread it evenly.
7
Top the casserole with the remaining cheddar cheese and a light dusting of smoked paprika.
8
Bake for 12 to 15 minutes until the cheese is completely melted and the edges are bubbling.