YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Toasted Breadcrumbs
Chickpea pasta baked in a velvety Greek yogurt and sharp cheddar sauce, finished with a crisp layer of toasted whole wheat breadcrumbs.
INGREDIENTS
2.5 oz Chickpea pasta
0.5 cup Non-fat Greek yogurt
1.25 oz Sharp cheddar cheese
2 tbsp Nutritional yeast
1 cup Cauliflower florets
1 tbsp Whole wheat breadcrumbs
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
1 tsp Dijon mustard
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 directions suggest, then drain.
Steam the cauliflower florets until they are very tender, then transfer them to a blender or food processor.
Add the Greek yogurt, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper to the blender and process until completely smooth.
Pour the cauliflower sauce into a saucepan over low heat, then stir in the nutritional yeast and shredded cheddar cheese until melted and creamy.
Fold the cooked pasta into the cheese sauce until every shell is well-coated.
Transfer the mixture to the prepared baking dish and sprinkle the top evenly with whole wheat breadcrumbs and smoked paprika.
Bake for 15 minutes until the sauce is bubbling and the breadcrumb topping is golden and crisp.