Baked Macaroni and Cheese Casserole

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

Baked Macaroni and Cheese Casserole

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Baked chickpea pasta and shredded chicken are folded into a velvety Greek yogurt cheese sauce with cauliflower florets for a nutrient-dense, high-protein comfort meal.

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NUTRITION

469kcal
Protein
50.7g
Fat
13.9g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

3 oz cooked chicken breast

1 cup cauliflower florets

0.25 cup non-fat Greek yogurt

0.75 oz sharp cheddar cheese

0.25 cup unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dry mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Steam the finely chopped cauliflower florets until tender-crisp, about 4 minutes.

  • 4

    In a large bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, dry mustard, sea salt, black pepper, and nutritional yeast.

  • 5

    Stir in the shredded cooked chicken and half of the shredded cheddar cheese into the yogurt mixture until well combined.

  • 6

    Fold the cooked pasta and steamed cauliflower into the sauce until every piece is thoroughly coated.

  • 7

    Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese over the top.

  • 8

    Bake for 15-20 minutes until the cheese is melted and the edges are bubbling and golden.

Baked Macaroni and Cheese Casserole

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

Baked Macaroni and Cheese Casserole

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

Baked chickpea pasta and shredded chicken are folded into a velvety Greek yogurt cheese sauce with cauliflower florets for a nutrient-dense, high-protein comfort meal.

NUTRITION

469kcal
Protein
50.7g
Fat
13.9g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

3 oz cooked chicken breast

1 cup cauliflower florets

0.25 cup non-fat Greek yogurt

0.75 oz sharp cheddar cheese

0.25 cup unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dry mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

PREPARATION

  • 1

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

  • 2

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

  • 3

    Steam the finely chopped cauliflower florets until tender-crisp, about 4 minutes.

  • 4

    In a large bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, dry mustard, sea salt, black pepper, and nutritional yeast.

  • 5

    Stir in the shredded cooked chicken and half of the shredded cheddar cheese into the yogurt mixture until well combined.

  • 6

    Fold the cooked pasta and steamed cauliflower into the sauce until every piece is thoroughly coated.

  • 7

    Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese over the top.

  • 8

    Bake for 15-20 minutes until the cheese is melted and the edges are bubbling and golden.