Name: Classic Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea elbow pasta; 0.5 cup Non-fat Greek yogurt; 1.5 oz Grass-fed sharp cheddar; 1 tbsp Parmesan cheese; 1 cup Broccoli florets; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

Classic Baked Macaroni and Cheese

Baked chickpea pasta and tender broccoli florets folded into a velvety grass-fed cheddar sauce until the golden crust develops a satisfying crunch.

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NUTRITION

Protein

54.0g

Fat

19.9g

Carbs

63.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

0.5 cup Non-fat Greek yogurt

1.5 oz Grass-fed sharp cheddar

1 tbsp Parmesan cheese

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

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PREPARATION

1
Preheat oven to 375°F.
2
Boil the chickpea pasta in a large pot of water for 2 minutes less than the package instructions suggest for al dente, adding the broccoli florets during the last 2 minutes of boiling.
3
Drain the pasta and broccoli and set aside.
4
In the same pot over low heat, whisk together the Greek yogurt, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and nutritional yeast.
5
Stir in 1 ounce of the shredded grass-fed cheddar until the sauce is smooth and creamy.
6
Fold the cooked pasta and broccoli into the cheese sauce until every piece is thoroughly coated.
7
Transfer the mixture to a small oven-safe baking dish.
8
Sprinkle the remaining 0.5 ounce of cheddar and the Parmesan cheese over the top.
9
Bake for 15 minutes or until the cheese is bubbly and the top has a golden, toasted finish.