YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Chickpea pasta baked in a velvety, protein-rich Greek yogurt and sharp cheddar sauce, tossed with tender broccoli florets for a satisfying meal.
INGREDIENTS
2.5 oz Chickpea elbow pasta
0.5 cup Non-fat Greek yogurt
1.5 oz Sharp cheddar cheese
1 tbsp Parmesan cheese
0.25 cup Unsweetened almond milk
1 cup Broccoli florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dry mustard powder
0.13 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest.
Add the finely chopped broccoli florets to the boiling pasta water for the final 2 minutes of cooking time.
Drain the pasta and broccoli well, then return them to the warm pot over low heat.
In a small bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, dry mustard, sea salt, and black pepper until smooth.
Pour the yogurt mixture over the pasta and broccoli, stirring gently to coat.
Fold in 1 ounce of the shredded sharp cheddar cheese, stirring until the cheese has melted into a creamy sauce.
Transfer the mixture to a small oven-safe baking dish and spread it evenly.
Top with the remaining 0.5 ounce of cheddar cheese and the grated Parmesan cheese.
Bake for 12 to 15 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with a dusting of smoked paprika before serving.