YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Chickpea pasta and lean ground turkey baked in a creamy yogurt-based cheese sauce for a velvety texture that satisfies every comfort food craving.
INGREDIENTS
2 oz chickpea elbow pasta
3 oz 93% lean ground turkey
0.5 cup non-fat Greek yogurt
0.5 oz sharp white cheddar cheese
0.25 cup unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 cup cauliflower florets
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
While pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and crumbled.
Steam the cauliflower florets until very tender, then finely chop or mash them to integrate into the sauce.
In a large mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper.
Stir in half of the shredded cheddar cheese and the mashed cauliflower into the yogurt mixture.
Add the cooked pasta and browned turkey to the bowl, tossing until everything is thoroughly coated in the sauce.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese and smoked paprika over the top.
Bake for 15-20 minutes until the sauce is bubbling and the cheese on top has melted into a golden crust.