YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and cauliflower florets baked in a creamy, protein-rich cheese sauce for a comforting dish that feels incredibly velvety.
INGREDIENTS
2.5 oz Chickpea penne pasta
0.5 cup Low-fat cottage cheese
0.25 cup Non-fat Greek yogurt
0.75 oz Sharp cheddar cheese
2 tbsp Nutritional yeast
0.5 cup Cauliflower florets
1 tsp Dijon mustard
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 and lightly grease a small oven-safe baking dish with a touch of olive oil.
Boil the chickpea pasta in a pot of salted water for approximately 2 minutes less than the package directions suggest to keep it firm.
Steam the cauliflower florets until they are fork-tender, then drain them thoroughly to remove excess moisture.
In a high-speed blender, combine the cottage cheese, Greek yogurt, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper.
Process the sauce ingredients until the mixture is completely smooth and reaches a silky consistency.
In a large mixing bowl, fold together the cooked pasta, steamed cauliflower, the blended cheese sauce, and half of the shredded cheddar.
Transfer the mixture into the prepared baking dish, spreading it evenly, and top with the remaining cheddar cheese and a dusting of smoked paprika.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.