YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Chickpea pasta folded into a velvety, protein-rich cheese sauce and baked until the golden breadcrumb topping achieves a satisfying crunch.
INGREDIENTS
2 oz Chickpea elbow pasta
0.5 cup Non-fat Greek yogurt
0.5 cup Low-fat cottage cheese
1 oz Sharp cheddar cheese
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Panko breadcrumbs
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in a pot of boiling salted water for two minutes less than the package instructions suggest to keep it al dente.
While the pasta cooks, place the cottage cheese in a blender and process until completely smooth and creamy.
In a medium mixing bowl, whisk together the blended cottage cheese, Greek yogurt, garlic powder, onion powder, sea salt, and black pepper.
Stir in half of the shredded sharp cheddar cheese into the yogurt mixture until well combined.
Drain the pasta and immediately fold it into the cheese sauce until every noodle is thoroughly coated.
Transfer the mixture to the prepared baking dish, then sprinkle the remaining cheddar cheese and the panko breadcrumbs evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbly and the breadcrumb topping is beautifully golden and crisp.