Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz chickpea pasta; 0.75 cup non-fat Greek yogurt; 1 oz sharp cheddar cheese; 2 tbsp parmesan cheese; 1 cup broccoli florets; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Al dente chickpea pasta tossed in a creamy Greek yogurt and sharp cheddar sauce, baked until the golden cheese topping is perfectly bubbly.

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NUTRITION

Protein

46.5g

Fat

16.3g

Carbs

62.8g

SERVINGS

1 serving

INGREDIENTS

2.5 oz chickpea pasta

0.75 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

2 tbsp parmesan cheese

1 cup broccoli florets

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a large pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest.
3
During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to steam them briefly.
4
Drain the pasta and broccoli, then return them to the warm pot.
5
In a small mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until smooth.
6
Pour the yogurt mixture over the pasta and broccoli, tossing gently until every noodle is coated in the creamy sauce.
7
Transfer the mixture to a small oven-safe baking dish.
8
Top with the remaining cheddar cheese, parmesan cheese, and a dusting of smoked paprika.
9
Bake for 12-15 minutes until the cheese is melted and the edges are slightly crisp.