YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese
Chickpea pasta and tender chicken breast baked in a velvety, protein-packed cottage cheese sauce with a golden, bubbly cheddar crust.
INGREDIENTS
1 oz Chickpea pasta
0.5 cup Low-fat cottage cheese
0.5 oz Sharp cheddar cheese
0.25 cup Non-fat Greek yogurt
2 oz Cooked chicken breast
1 tbsp Nutritional yeast
0.5 cup Cauliflower florets
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Smoked paprika
0.5 tbsp Almond flour
PREPARATION
Preheat oven to 375°F (190°C).
Cook chickpea pasta in boiling water for 2 minutes less than package directions.
Steam cauliflower florets until very tender, then drain well.
In a high-speed blender, combine cottage cheese, Greek yogurt, steamed cauliflower, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and smoked paprika until velvety smooth.
In a medium bowl, fold together the cooked pasta, diced chicken breast, and half of the shredded cheddar cheese.
Pour the blended cheese sauce over the pasta mixture and stir until every noodle is well-coated.
Transfer the mixture to a small oven-safe baking dish.
Sprinkle the remaining cheddar cheese and almond flour over the top.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.