YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Al dente chickpea pasta and lean ground turkey baked in a velvety Greek yogurt and sharp cheddar sauce for a comforting, protein-packed meal.
INGREDIENTS
1.5 oz Chickpea pasta
3 oz Ground turkey
1 cup Cauliflower florets
0.5 cup Non-fat Greek yogurt
1 oz Sharp 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
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest to keep it firm.
Steam the cauliflower florets until they are tender-crisp, then finely chop them to mimic the texture of the pasta.
In a skillet over medium heat, brown the ground turkey until fully cooked and crumbly.
In a large mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Fold the cooked pasta, chopped cauliflower, and browned turkey into the yogurt mixture until everything is thoroughly coated.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese and smoked paprika over the top.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling and golden.