High-Protein Baked Mac and Cheese

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

High-Protein Baked Mac and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Mac and Cheese

Tender chickpea pasta and diced chicken are folded into a velvety, protein-rich cheese sauce and baked until the golden crust develops a satisfying crunch.

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NUTRITION

519kcal
Protein
53.5g
Fat
15.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta elbows

3 oz cooked chicken breast

1 cup cauliflower florets

0.25 cup non-fat Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest.

  • 3

    Add the finely chopped cauliflower florets to the boiling pasta water for the final 3 minutes of cooking to soften.

  • 4

    Drain the pasta and cauliflower thoroughly, then return them to the warm pot.

  • 5

    Stir in the diced chicken breast, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until the cheese is melted and the mixture is creamy.

  • 6

    Transfer the macaroni mixture into the prepared baking dish, spreading it out evenly.

  • 7

    Sprinkle the top with grated parmesan cheese and smoked paprika for color and flavor.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the top has achieved a light golden brown color.

High-Protein Baked Mac and Cheese

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

High-Protein Baked Mac and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Mac and Cheese

Tender chickpea pasta and diced chicken are folded into a velvety, protein-rich cheese sauce and baked until the golden crust develops a satisfying crunch.

NUTRITION

519kcal
Protein
53.5g
Fat
15.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta elbows

3 oz cooked chicken breast

1 cup cauliflower florets

0.25 cup non-fat Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest.

  • 3

    Add the finely chopped cauliflower florets to the boiling pasta water for the final 3 minutes of cooking to soften.

  • 4

    Drain the pasta and cauliflower thoroughly, then return them to the warm pot.

  • 5

    Stir in the diced chicken breast, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until the cheese is melted and the mixture is creamy.

  • 6

    Transfer the macaroni mixture into the prepared baking dish, spreading it out evenly.

  • 7

    Sprinkle the top with grated parmesan cheese and smoked paprika for color and flavor.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the top has achieved a light golden brown color.