YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese Casserole
Tender chickpea pasta and lean ground turkey baked in a creamy, velvety Greek yogurt cheese sauce with steamed cauliflower for a satisfying, high-volume meal.
INGREDIENTS
2 oz chickpea pasta
3 oz 99% lean ground turkey
1 cup cauliflower florets
0.25 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 cup unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F.
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the cauliflower florets during the last 3 minutes of cooking. Drain well.
While the pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked through and no longer pink.
In a mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth and creamy.
In a large bowl, combine the cooked pasta, steamed cauliflower, browned turkey, and the yogurt sauce, stirring until everything is evenly coated.
Transfer the mixture into a small oven-safe baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 15 minutes until the cheese is melted and the edges of the casserole are bubbling.