Name: Classic Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea elbow pasta; 0.75 cup Non-fat Greek yogurt; 1 oz Grass-fed sharp cheddar cheese; 0.25 cup Unsweetened almond milk; 1 cup Cauliflower florets; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.25 tsp Smoked paprika; 1 tbsp Shredded parmesan cheese

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

YOUR SOLIN GENERATED RECIPE

Classic Baked Macaroni and Cheese

Chickpea pasta and tender cauliflower florets are baked in a creamy, protein-packed Greek yogurt and sharp cheddar sauce for a velvety finish.

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NUTRITION

Protein

44.1g

Fat

15.7g

Carbs

60.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

0.75 cup Non-fat Greek yogurt

1 oz Grass-fed sharp cheddar cheese

0.25 cup Unsweetened almond milk

1 cup Cauliflower florets

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Shredded parmesan cheese

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish with avocado oil spray.
2
Boil the chickpea pasta in a pot of salted water for 2 minutes less than the package directions, then drain well.
3
Steam the cauliflower florets until they are fork-tender and finely chop them into bite-sized pieces.
4
In a large mixing bowl, whisk together the Greek yogurt, almond milk, sea salt, black pepper, garlic powder, and smoked paprika until smooth.
5
Stir the cooked pasta, steamed cauliflower, and half of the shredded sharp cheddar cheese into the yogurt mixture until evenly coated.
6
Transfer the mixture to the prepared baking dish and top with the remaining cheddar and the shredded parmesan cheese.
7
Bake for 15 to 20 minutes until the sauce is bubbly and the cheese topping is golden brown.