YOUR SOLIN GENERATED RECIPE
Cheesy Macaroni Bake with Cauliflower
Baked whole wheat macaroni and cauliflower florets enveloped in a velvety Greek yogurt cheese sauce, finished with a savory golden-brown crust.
INGREDIENTS
4 oz Chicken breast
0.75 cup Cooked whole wheat macaroni
1 cup Cauliflower florets
0.25 cup Plain nonfat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dijon mustard
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Steam the cauliflower florets until they are fork-tender, then drain thoroughly to remove excess moisture.
Cook the whole wheat macaroni in boiling water according to package directions until al dente, then drain.
Dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked through.
In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Add the cooked macaroni, steamed cauliflower, and sautéed chicken to the bowl, tossing until everything is evenly coated in the yogurt sauce.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the shredded sharp cheddar cheese over the top of the bake.
Place in the oven and bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.