YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta baked in a velvety Greek-yogurt cheese sauce, finished with a golden-brown top that offers a savory, toasted aroma.
INGREDIENTS
2 oz chickpea elbow pasta
0.5 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
2 tbsp nutritional yeast
2 oz cooked chicken breast
0.25 tsp sea salt
0.25 tsp garlic powder
0.25 tsp smoked paprika
2 tbsp unsweetened almond milk
1 cup broccoli florets
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest for al dente.
While the pasta cooks, steam the broccoli florets until they are bright green and just tender.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, sea salt, and garlic powder until a smooth sauce forms.
Drain the pasta and immediately fold it into the yogurt sauce along with the diced cooked chicken and steamed broccoli.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded sharp cheddar cheese and smoked paprika over the top.
Bake for 12-15 minutes until the cheese is melted and the edges are bubbling.
Remove from the oven and let it sit for 2 minutes before serving to allow the sauce to thicken.