NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea macaroni

0.5 cup low-fat cottage cheese

0.5 cup nonfat Greek yogurt

1.5 oz sharp cheddar cheese

1 cup cauliflower florets

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

PREPARATION

• 1

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

• 2

  Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package directions; add the cauliflower florets for the final 3 minutes of boiling.

• 3

  While the pasta cooks, place the cottage cheese, Greek yogurt, garlic powder, onion powder, sea salt, and black pepper into a blender and process until completely smooth.

• 4

  Drain the pasta and cauliflower well, then return them to the warm pot.

• 5

  Stir the blended cheese sauce and 1 ounce of the shredded cheddar into the pasta until well combined and the cheese has melted.

• 6

  Transfer the mixture to the prepared baking dish, topping with the remaining 0.5 ounce of cheddar and a light dusting of smoked paprika.

• 7

  Bake for 15 to 20 minutes until the cheese is bubbling and the top is slightly golden.