YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Chickpea pasta shells folded into a velvety blended cottage cheese and sharp cheddar sauce, then baked until the topping is golden and bubbly.
INGREDIENTS
2 oz Chickpea pasta shells
0.5 cup Low-fat cottage cheese
0.5 cup Non-fat Greek yogurt
1.5 oz Sharp cheddar cheese
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Dry mustard
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in a large pot of boiling salted water for 2 minutes less than the package directions until it is al dente.
While the pasta is boiling, place the cottage cheese, Greek yogurt, almond milk, garlic powder, dry mustard, sea salt, and black pepper into a high-speed blender.
Blend the sauce ingredients on high until the mixture is completely smooth and creamy.
Drain the cooked pasta and return it to the pot, then stir in the blended cheese sauce and 1 ounce of the shredded sharp cheddar cheese.
Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
Top the dish with the remaining 0.5 ounce of shredded cheddar cheese and a light dusting of smoked paprika.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese topping is melted and golden.