YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta folded into a creamy, protein-packed Greek yogurt and sharp cheddar sauce, baked until the golden cheese crust is perfectly bubbly.
INGREDIENTS
2.5 oz Chickpea elbow pasta
0.75 cup Non-fat Greek yogurt
1.25 oz Sharp cheddar cheese
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Ground mustard
0.75 tsp Sea salt
0.13 tsp Black pepper
1 tsp Nutritional yeast
PREPARATION
Preheat your oven to 375°F.
Cook the chickpea pasta in boiling water with a pinch of the sea salt for 2 minutes less than the package instructions to keep it al dente.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, ground mustard, nutritional yeast, black pepper, and the remaining sea salt.
Stir half of the shredded sharp cheddar cheese into the yogurt mixture until combined.
Drain the pasta and immediately toss it with the creamy cheese sauce until every noodle is thoroughly coated.
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 minutes or until the sauce is hot and the cheese topping is melted and bubbly.