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; 0.5 cup Non-fat Greek yogurt; 0.25 cup Low-fat cottage cheese; 1 oz Sharp cheddar cheese; 0.25 cup Skim milk; 0.25 tsp Garlic powder; 0.25 tsp Ground mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Nutritional yeast; 1 tbsp Whole wheat breadcrumbs

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

Baked chickpea pasta tossed in a creamy, protein-rich cheese sauce and finished with a golden, crispy crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.7g

Fat

15.2g

Carbs

67.5g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chickpea elbow pasta

0.5 cup Non-fat Greek yogurt

0.25 cup Low-fat cottage cheese

1 oz Sharp cheddar cheese

0.25 cup Skim milk

0.25 tsp Garlic powder

0.25 tsp Ground mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

1 tbsp Whole wheat breadcrumbs

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F.
2
Cook the chickpea pasta in a large pot of boiling salted water for 2 minutes less than the package directions to keep it al dente.
3
While the pasta cooks, combine the Greek yogurt, cottage cheese, skim milk, garlic powder, ground mustard, sea salt, black pepper, and nutritional yeast in a high-speed blender.
4
Blend the sauce on high until it is completely smooth and velvety.
5
Drain the pasta and return it to the pot, then stir in the blended sauce and half of the shredded cheddar cheese until well combined.
6
Transfer the macaroni mixture into a small oven-safe baking dish.
7
Sprinkle the remaining cheddar cheese and the whole wheat breadcrumbs evenly over the top.
8
Bake for 15-20 minutes until the cheese is bubbly and the breadcrumb topping is toasted and golden brown.