Name: Baked Macaroni and Cheese with Toasted Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow pasta; 4 oz Chicken breast; 0.5 cup Cauliflower florets; 2 tbsp Plain Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tbsp Panko breadcrumbs; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil

Baked Macaroni and Cheese with Toasted Breadcrumbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese with Toasted Breadcrumbs

Baked chickpea pasta and tender shredded chicken folded into a velvety cauliflower-cheese sauce, topped with a crisp golden-brown panko crust.

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NUTRITION

Protein

44.8g

Fat

14g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

4 oz Chicken breast

0.5 cup Cauliflower florets

2 tbsp Plain Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

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PREPARATION

1
Preheat oven to 375°F.
2
Cook the chickpea pasta in boiling water until al dente, then drain.
3
Steam the cauliflower florets until tender, then blend with Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth.
4
Combine the cooked pasta, cooked shredded chicken breast, and cauliflower sauce in a large bowl.
5
Stir in half of the shredded cheddar cheese and transfer the mixture to a small baking dish.
6
In a small skillet, heat olive oil over medium heat and toss breadcrumbs until they are golden and fragrant.
7
Sprinkle the remaining cheese and the toasted breadcrumbs evenly over the top of the pasta.
8
Bake for 10-12 minutes until the cheese is melted and the edges are bubbling.