YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese with Toasted Breadcrumbs
Baked chickpea pasta and lean turkey folded into a velvety Greek yogurt cheese sauce and topped with golden toasted breadcrumbs.
INGREDIENTS
1.5 oz Chickpea pasta
3 oz 93% lean ground turkey
0.5 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
1 cup Broccoli florets
1 tbsp Whole wheat breadcrumbs
0.5 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Onion powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
Steam the broccoli florets until they are tender-crisp, about 3-4 minutes.
In a skillet over medium heat, brown the ground turkey in olive oil with half of the salt and pepper until fully cooked.
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, and the remaining salt and pepper.
Gently fold the cooked pasta, browned turkey, and steamed broccoli into the yogurt sauce until every piece is thoroughly coated.
Transfer the mixture into the prepared baking dish and sprinkle the whole wheat breadcrumbs evenly over the top.
Bake for 15 minutes until the cheese sauce is bubbly and the breadcrumb topping is beautifully golden brown.