Name: Baked Macaroni with Three Cheeses
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea elbow pasta; 0.5 cup Non-fat Greek yogurt; 1 oz Sharp cheddar cheese; 1 oz Part-skim mozzarella cheese; 2 tbsp Grated parmesan cheese; 0.25 cup Unsweetened almond milk; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Ground mustard; 0.13 tsp Sea salt; 0.13 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

Baked Macaroni with Three Cheeses

Oven-baked chickpea pasta folded into a velvety three-cheese Greek yogurt sauce and finished with a sharp cheddar crust.

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NUTRITION

Protein

54.7g

Fat

22.3g

Carbs

57.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

0.5 cup Non-fat Greek yogurt

1 oz Sharp cheddar cheese

1 oz Part-skim mozzarella cheese

2 tbsp Grated parmesan cheese

0.25 cup Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Ground mustard

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat oven to 375°F (190°C).
2
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions until al dente.
3
In a large mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, ground mustard, sea salt, and black pepper until smooth.
4
Stir half of the shredded cheddar, half of the mozzarella, and all of the parmesan into the yogurt mixture.
5
Drain the pasta and immediately fold it into the cheese sauce until every noodle is thoroughly coated.
6
Transfer the mixture to a small baking dish and top with the remaining cheddar and mozzarella.
7
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.