NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

0.5 cup low-fat cottage cheese

1 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp unsweetened almond milk

1 tbsp panko breadcrumbs

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.

• 2

  Cook the chickpea pasta in a pot of boiling salted water according to package directions until al dente, then drain and set aside.

• 3

  In a high-speed blender, combine the cottage cheese, Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until completely smooth.

• 4

  Transfer the blended mixture to a small saucepan over low heat and stir in the nutritional yeast and shredded sharp cheddar cheese until just melted and creamy.

• 5

  Fold the cooked pasta into the cheese sauce until every noodle is thoroughly coated.

• 6

  Pour the macaroni and cheese into the prepared baking dish.

• 7

  In a small bowl, toss the panko breadcrumbs with the olive oil until evenly moistened.

• 8

  Sprinkle the breadcrumbs over the pasta and bake for 10-12 minutes, or until the sauce is bubbling and the topping is golden brown.