YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey are baked in a velvety sharp cheddar and Greek yogurt sauce for a comforting, protein-packed meal.
INGREDIENTS
2 oz chickpea pasta
4 oz 93% lean ground turkey
1 oz sharp cheddar cheese
0.25 cup non-fat plain Greek yogurt
0.25 cup unsweetened almond milk
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small individual-sized baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions until al dente, then drain.
While the pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and crumbled, then drain any excess fat.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, black pepper, and smoked paprika until the sauce is smooth.
Stir half of the shredded cheddar cheese into the yogurt sauce mixture.
Add the cooked pasta and browned turkey to the bowl with the sauce, tossing thoroughly to ensure every piece is coated.
Transfer the mixture into the prepared baking dish and top with the remaining cheddar cheese.
Bake for 15 to 20 minutes until the cheese is melted and bubbly and the top is slightly golden.