Name: Baked Four Cheese Macaroni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea pasta; 0.5 cup Non-fat Greek yogurt; 1 oz Sharp cheddar cheese; 0.5 oz Gruyere cheese; 0.5 oz Parmesan cheese; 0.5 oz Part-skim mozzarella cheese; 2 tbsp Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Dry mustard powder; 0.13 tsp Sea salt; 0.13 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 Four Cheese Macaroni

Chickpea pasta baked in a velvety four-cheese sauce until the bubbling golden crust develops a satisfying crunch.

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NUTRITION

Protein

42.4g

Fat

23.7g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea pasta

0.5 cup Non-fat Greek yogurt

1 oz Sharp cheddar cheese

0.5 oz Gruyere cheese

0.5 oz Parmesan cheese

0.5 oz Part-skim mozzarella cheese

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dry mustard powder

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.
2
Bring a medium pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions to ensure it stays al dente.
3
While the pasta cooks, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, dry mustard, sea salt, and black pepper in a large bowl until smooth.
4
Grate the cheddar, gruyere, parmesan, and mozzarella cheeses, then fold three-quarters of the cheese mixture into the yogurt base.
5
Drain the cooked pasta and immediately toss it with the cheese sauce until every noodle is thoroughly and evenly coated.
6
Transfer the macaroni to the prepared baking dish, sprinkle the remaining cheese over the top, and bake for 15-20 minutes until the top is golden and bubbling.