Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz chickpea pasta; 0.5 cup low-fat cottage cheese; 0.25 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; 1 tbsp panko breadcrumbs; 0 tsp olive oil

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

Chickpea pasta baked in a velvety blended cottage cheese and sharp cheddar sauce, topped with toasted panko for a satisfying golden crunch.

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NUTRITION

Protein

48.4g

Fat

16.1g

Carbs

62.0g

SERVINGS

1 serving

INGREDIENTS

2.5 oz chickpea pasta

0.5 cup low-fat cottage cheese

0.25 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

1 tbsp panko breadcrumbs

0 tsp olive oil

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PREPARATION

1
Preheat your oven to 375°F.
2
Cook the chickpea pasta in a pot of boiling water for 2 minutes less than the package instructions suggest until slightly firm.
3
In a high-speed blender, combine the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth.
4
Drain the pasta and return it to the pot, then stir in the blended cheese sauce and half of the shredded sharp cheddar cheese.
5
Transfer the pasta mixture into a small oven-safe baking dish and sprinkle the remaining shredded cheddar over the top.
6
In a small bowl, toss the panko breadcrumbs with the olive oil until evenly coated and sprinkle them over the cheese layer.
7
Bake for 15 to 20 minutes until the sauce is bubbling and the panko topping has turned a beautiful golden brown.