YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a creamy, protein-packed Greek yogurt cheese sauce with a savory golden crust.
INGREDIENTS
1 oz chickpea elbow pasta
4 oz ground turkey (93% lean)
0.5 cup nonfat plain Greek yogurt
0.25 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
0.5 cup steamed broccoli florets
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea elbow pasta for 2 minutes less than the package directions suggest to keep it al dente.
While the pasta cooks, heat a non-stick skillet over medium-high heat and brown the ground turkey until fully cooked, breaking it into small crumbles.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, shredded sharp cheddar, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until a thick sauce forms.
Drain the pasta and add it to the bowl with the cheese sauce, then fold in the cooked turkey and steamed broccoli florets until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Bake for 15 to 20 minutes until the cheese is bubbly and the top has formed a light golden crust.
Remove from the oven and let it sit for 5 minutes before serving to allow the protein-rich sauce to set.