Protein-Packed Baked Macaroni and Cheese

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

Protein-Packed Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Macaroni and Cheese

Al dente chickpea pasta and lean ground turkey baked in a creamy, velvety Greek yogurt cheese sauce with tender broccoli florets.

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NUTRITION

535kcal
Protein
52.6g
Fat
20.3g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Ground turkey

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions so it remains firm.

  • 3

    In a non-stick skillet over medium-high heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles as it cooks.

  • 4

    Steam the broccoli florets for 3-4 minutes until they are bright green and just tender.

  • 5

    In a large mixing bowl, combine the Greek yogurt, shredded sharp cheddar, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper, whisking until smooth.

  • 6

    Add the cooked pasta, browned turkey, and steamed broccoli to the bowl with the cheese sauce and toss until everything is thoroughly coated.

  • 7

    Transfer the mixture into a small oven-safe baking dish and bake for 12-15 minutes until the sauce is bubbling and the top is slightly golden.

  • 8

    Remove from the oven and let it sit for 2 minutes before serving to allow the sauce to set.

Protein-Packed Baked Macaroni and Cheese

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

Protein-Packed Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Macaroni and Cheese

Al dente chickpea pasta and lean ground turkey baked in a creamy, velvety Greek yogurt cheese sauce with tender broccoli florets.

NUTRITION

535kcal
Protein
52.6g
Fat
20.3g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Ground turkey

1 cup Broccoli florets

0.25 cup Plain non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions so it remains firm.

  • 3

    In a non-stick skillet over medium-high heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles as it cooks.

  • 4

    Steam the broccoli florets for 3-4 minutes until they are bright green and just tender.

  • 5

    In a large mixing bowl, combine the Greek yogurt, shredded sharp cheddar, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper, whisking until smooth.

  • 6

    Add the cooked pasta, browned turkey, and steamed broccoli to the bowl with the cheese sauce and toss until everything is thoroughly coated.

  • 7

    Transfer the mixture into a small oven-safe baking dish and bake for 12-15 minutes until the sauce is bubbling and the top is slightly golden.

  • 8

    Remove from the oven and let it sit for 2 minutes before serving to allow the sauce to set.