YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
High-protein chickpea pasta and lean ground turkey baked in a velvety, sharp cheddar and Greek yogurt sauce with a golden, bubbly finish.
INGREDIENTS
2 oz chickpea pasta
4 oz 93% lean ground turkey
0.25 cup nonfat Greek yogurt
1 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup chicken bone broth
1 cup fresh spinach
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions until al dente, then drain.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned, breaking it into small crumbles as it cooks.
Stir the chopped fresh spinach into the turkey and cook for 1 minute until just wilted.
In a small mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and bone broth until a smooth sauce forms.
In a small oven-safe baking dish, combine the cooked pasta, turkey-spinach mixture, and the cheese sauce, tossing until everything is evenly coated.
Sprinkle the remaining shredded cheddar cheese over the top of the mixture.
Bake for 15 minutes until the cheese is melted and the sauce is bubbling around the edges.