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 macaroni pasta; 0.5 cup non-fat Greek yogurt; 1.5 oz sharp cheddar cheese; 1 tbsp nutritional yeast; 2 tbsp unsweetened almond milk; 1 tsp Dijon mustard; 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

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

Tender chickpea pasta baked in a velvety, protein-rich cheese sauce made with sharp cheddar and Greek yogurt, offering a comforting and creamy bite.

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NUTRITION

Protein

51.6g

Fat

18.8g

Carbs

59.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz chickpea macaroni pasta

0.5 cup non-fat Greek yogurt

1.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

2 tbsp unsweetened almond milk

1 tsp Dijon mustard

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

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in a large pot of salted water for 2 minutes less than the package directions until it is just al dente.
3
While the pasta cooks, whisk together the Greek yogurt, 1 oz of the shredded cheddar, nutritional yeast, almond milk, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper in a medium mixing bowl.
4
Drain the pasta and immediately fold it into the yogurt cheese sauce, stirring until every noodle is evenly and generously coated.
5
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining 0.5 oz of shredded cheddar over the top.
6
Bake for 12 to 15 minutes until the sauce is bubbly, then finish under the broiler for 1 minute to achieve a golden, toasted crust.