YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a velvety Greek yogurt and sharp cheddar sauce with a golden, bubbly finish.
INGREDIENTS
1.5 oz Chickpea elbow pasta
3 oz 93% lean ground turkey
0.5 cup Non-fat plain Greek yogurt
0.25 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.5 cup Cauliflower florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dijon mustard
0 tsp Olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the olive oil.
Cook the chickpea elbow pasta in a pot of boiling salted water until al dente, usually 1-2 minutes less than the package directions, then drain.
In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.
Steam the cauliflower florets until very tender, then finely chop them to integrate easily into the sauce.
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper.
Fold the cooked pasta, browned turkey, and chopped cauliflower into the yogurt mixture until every piece is thoroughly coated.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Bake for 15 to 20 minutes until the edges are bubbling and the top has developed a light golden crust.