Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea elbow pasta; 0.75 cup Low-fat cottage cheese; 0.5 oz Sharp white cheddar cheese; 1 tbsp Nutritional yeast; 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; 0.5 tbsp Whole wheat breadcrumbs

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Tender chickpea pasta folded into a velvety, protein-rich cheese sauce and baked until the golden breadcrumb topping is perfectly crisp.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

9.7g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

0.75 cup Low-fat cottage cheese

0.5 oz Sharp white cheddar cheese

1 tbsp Nutritional yeast

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

0.5 tbsp Whole wheat breadcrumbs

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
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.
3
Place the cottage cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper into a blender and process until completely smooth.
4
In a mixing bowl, combine the par-cooked pasta with the blended cottage cheese sauce and half of the shredded sharp white cheddar.
5
Transfer the mixture into the prepared baking dish and spread it into an even layer.
6
Sprinkle the remaining cheddar cheese, whole wheat breadcrumbs, and smoked paprika evenly over the top.
7
Bake for 15 to 20 minutes until the cheese is bubbling and the breadcrumb topping has reached a toasted, golden brown color.