Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea pasta; 3 oz Cooked chicken breast; 1 cup Cauliflower florets; 0.25 cup Nonfat Greek yogurt; 1 oz Sharp cheddar cheese; 2 tbsp Unsweetened almond milk; 1 tbsp Nutritional yeast; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Casserole

Al dente chickpea pasta and tender chicken breast baked in a velvety, sharp cheddar sauce with roasted cauliflower florets for a satisfyingly creamy finish.

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NUTRITION

Protein

53.3g

Fat

16.5g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

3 oz Cooked chicken breast

1 cup Cauliflower florets

0.25 cup Nonfat Greek yogurt

1 oz Sharp cheddar cheese

2 tbsp Unsweetened almond milk

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions to ensure it stays firm during baking.
3
Steam the cauliflower florets until they are just tender-crisp, then drain them thoroughly to remove excess moisture.
4
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper until smooth.
5
Gently fold the cooked pasta, diced chicken breast, steamed cauliflower, and half of the shredded cheddar cheese into the yogurt mixture.
6
Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
7
Bake for 15 to 20 minutes until the cheese is melted and the edges are slightly golden and bubbling.