YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Breadcrumbs
Tender chickpea pasta folded into a velvety Greek yogurt and sharp cheddar sauce, finished with a golden, toasted breadcrumb topping.
INGREDIENTS
3 oz Chickpea elbow pasta
0.5 cup Nonfat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
2 tbsp Skim milk
1 tbsp Whole wheat panko breadcrumbs
0 tsp Olive oil
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
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
Bring a large pot of salted water to a boil and cook the chickpea elbow pasta for 2 minutes less than the package directions until al dente.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, skim milk, garlic powder, onion powder, sea salt, black pepper, and nutritional yeast until the mixture is completely smooth.
Stir 0.75 ounces of the shredded sharp cheddar cheese into the yogurt mixture.
Drain the cooked pasta and immediately fold it into the cheese sauce until every noodle is thoroughly coated.
Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining 0.5 ounces of sharp cheddar cheese and the whole wheat panko breadcrumbs evenly over the top.
Dust the surface with smoked paprika to provide a hint of color and a subtle smoky aroma.
Bake for 15 to 18 minutes until the cheese sauce is bubbling and the breadcrumb topping has become crisp and golden.
Remove the dish from the oven and let it sit for 2 minutes before serving to allow the velvety sauce to set slightly.