Baked Four Cheese Macaroni

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

Baked Four Cheese Macaroni

YOUR SOLIN GENERATED RECIPE

Baked Four Cheese Macaroni

Tender chickpea pasta and roasted cauliflower florets are baked in a velvety four-cheese sauce, creating a bubbly and golden comfort dish that satisfies every craving.

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NUTRITION

498kcal
Protein
47.3g
Fat
19.7g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

2.5 oz Cooked chicken breast

1 cup Cauliflower florets

0.5 oz Sharp cheddar cheese

0.5 oz Part-skim mozzarella cheese

0.5 oz Gruyere cheese

1 tbsp Grated parmesan cheese

1 tbsp Low-fat Greek yogurt

0.25 cup Unsweetened almond milk

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Boil the chickpea pasta in salted water for 2 minutes less than the package directions until al dente, then drain.

  • 3

    Steam the cauliflower florets until they are just tender, then roughly chop them into bite-sized pieces.

  • 4

    In a large mixing bowl, whisk together the almond milk, Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Stir the shredded cheddar, mozzarella, and gruyere cheeses into the milk mixture until combined.

  • 6

    Fold the cooked pasta, diced chicken breast, and steamed cauliflower into the cheese sauce until everything is thoroughly coated.

  • 7

    Transfer the mixture into the prepared baking dish and sprinkle the grated parmesan evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese topping has turned a beautiful golden brown.

Baked Four Cheese Macaroni

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

Baked Four Cheese Macaroni

YOUR SOLIN GENERATED RECIPE

Baked Four Cheese Macaroni

Tender chickpea pasta and roasted cauliflower florets are baked in a velvety four-cheese sauce, creating a bubbly and golden comfort dish that satisfies every craving.

NUTRITION

498kcal
Protein
47.3g
Fat
19.7g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

2.5 oz Cooked chicken breast

1 cup Cauliflower florets

0.5 oz Sharp cheddar cheese

0.5 oz Part-skim mozzarella cheese

0.5 oz Gruyere cheese

1 tbsp Grated parmesan cheese

1 tbsp Low-fat Greek yogurt

0.25 cup Unsweetened almond milk

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Boil the chickpea pasta in salted water for 2 minutes less than the package directions until al dente, then drain.

  • 3

    Steam the cauliflower florets until they are just tender, then roughly chop them into bite-sized pieces.

  • 4

    In a large mixing bowl, whisk together the almond milk, Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Stir the shredded cheddar, mozzarella, and gruyere cheeses into the milk mixture until combined.

  • 6

    Fold the cooked pasta, diced chicken breast, and steamed cauliflower into the cheese sauce until everything is thoroughly coated.

  • 7

    Transfer the mixture into the prepared baking dish and sprinkle the grated parmesan evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese topping has turned a beautiful golden brown.