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

Al dente chickpea pasta folded into a velvety four-cheese sauce and baked until the golden crust develops a satisfying crunch.

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NUTRITION

525kcal
Protein
51.9g
Fat
19.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Dry chickpea pasta

0.5 cup Low-fat cottage cheese

0.5 oz Sharp cheddar cheese

0.5 oz Part-skim mozzarella cheese

0.5 oz Gruyère cheese

1 tbsp Grated parmesan cheese

1.5 oz Cooked chicken breast

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

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Steam the cauliflower florets until very tender, about 6-8 minutes.

  • 4

    In a high-speed blender, combine the steamed cauliflower, cottage cheese, garlic powder, onion powder, sea salt, and black pepper, blending until completely smooth and creamy.

  • 5

    In a large mixing bowl, combine the cooked pasta, diced chicken breast, and the blended cauliflower sauce.

  • 6

    Fold in the shredded cheddar, mozzarella, and gruyère cheeses until well distributed.

  • 7

    Transfer the mixture to the prepared baking dish and spread evenly.

  • 8

    Sprinkle the grated parmesan and smoked paprika over the top.

  • 9

    Bake for 15-20 minutes until the cheese is bubbly and the top is golden brown and slightly crisp.

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

Al dente chickpea pasta folded into a velvety four-cheese sauce and baked until the golden crust develops a satisfying crunch.

NUTRITION

525kcal
Protein
51.9g
Fat
19.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Dry chickpea pasta

0.5 cup Low-fat cottage cheese

0.5 oz Sharp cheddar cheese

0.5 oz Part-skim mozzarella cheese

0.5 oz Gruyère cheese

1 tbsp Grated parmesan cheese

1.5 oz Cooked chicken breast

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 baking dish.

  • 2

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

  • 3

    Steam the cauliflower florets until very tender, about 6-8 minutes.

  • 4

    In a high-speed blender, combine the steamed cauliflower, cottage cheese, garlic powder, onion powder, sea salt, and black pepper, blending until completely smooth and creamy.

  • 5

    In a large mixing bowl, combine the cooked pasta, diced chicken breast, and the blended cauliflower sauce.

  • 6

    Fold in the shredded cheddar, mozzarella, and gruyère cheeses until well distributed.

  • 7

    Transfer the mixture to the prepared baking dish and spread evenly.

  • 8

    Sprinkle the grated parmesan and smoked paprika over the top.

  • 9

    Bake for 15-20 minutes until the cheese is bubbly and the top is golden brown and slightly crisp.