YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta and shredded chicken are folded into a creamy, protein-packed Greek yogurt cheese sauce and baked until the golden crust is bubbly.
INGREDIENTS
2 oz chickpea pasta shells
3 oz cooked chicken breast
0.25 cup non-fat plain Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp parmesan cheese
2 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dry mustard
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp nutritional yeast
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta shells for 2 minutes less than the package instructions suggest, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, dry mustard, sea salt, black pepper, and nutritional yeast until smooth.
Stir in half of the shredded sharp cheddar cheese into the yogurt mixture.
Shred the cooked chicken breast and add it to the bowl along with the par-cooked pasta shells, tossing until everything is thoroughly coated in the sauce.
Transfer the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the remaining cheddar cheese and the parmesan cheese over the top.
Bake for 12 to 15 minutes until the cheese is melted and the edges are starting to turn golden and bubbly.