Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow pasta; 0.5 cup Plain non-fat Greek yogurt; 1 oz Sharp white cheddar cheese; 2 tbsp Nutritional yeast; 1 tbsp Panko breadcrumbs; 0.5 tsp Extra virgin olive oil; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Smoked 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

Chickpea pasta folded into a creamy, protein-rich Greek yogurt and sharp cheddar sauce, topped with golden, toasted breadcrumbs for a satisfying crunch.

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NUTRITION

Protein

49.4g

Fat

15g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Plain non-fat Greek yogurt

1 oz Sharp white cheddar cheese

2 tbsp Nutritional yeast

1 tbsp Panko breadcrumbs

0.5 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat oven to 375°F.
2
Boil chickpea pasta in salted water for 2 minutes less than the package directions for an al dente texture.
3
In a small bowl, stir together the panko breadcrumbs, olive oil, and a pinch of smoked paprika.
4
In a separate large bowl, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, and onion powder.
5
Drain the pasta, reserving 2 tablespoons of the pasta water, and immediately fold the hot noodles into the cheese mixture.
6
Transfer the macaroni into a small baking dish and top evenly with the seasoned breadcrumbs.
7
Bake for 10 to 12 minutes until the cheese is bubbly and the topping is beautifully crisp.