Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea elbow pasta; 3 oz Cooked chicken breast; 0.25 cup Non-fat plain Greek yogurt; 0.5 oz Sharp cheddar cheese; 2 tbsp Skim milk; 1 tbsp Whole wheat breadcrumbs; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.25 tsp Paprika

Baked Macaroni and Cheese with Toasted Breadcrumbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese with Toasted Breadcrumbs

Tender chickpea pasta and juicy chicken breast are baked in a creamy, sharp cheddar sauce and finished with a crisp, golden breadcrumb topping.

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NUTRITION

Protein

46.7g

Fat

10.2g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Non-fat plain Greek yogurt

0.5 oz Sharp cheddar cheese

2 tbsp Skim milk

1 tbsp Whole wheat breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 tsp Paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a small pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
3
In a medium mixing bowl, whisk together the Greek yogurt, skim milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Stir the shredded sharp cheddar cheese into the yogurt mixture.
5
Gently fold the par-cooked pasta and the diced cooked chicken breast into the cheese sauce until everything is evenly coated.
6
Transfer the mixture into a small oven-safe ramekin or baking dish.
7
Sprinkle the whole wheat breadcrumbs and paprika evenly over the top.
8
Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumbs are toasted and golden.