YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta baked in a velvety, protein-rich cheese sauce made from blended cottage cheese and sharp cheddar for a comforting, golden-crusted finish.
INGREDIENTS
1.25 oz Chickpea elbow pasta
0.5 cup Low-fat cottage cheese
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Almond flour
0 tsp Avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with the avocado oil.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions to keep it al dente, then drain.
While the pasta cooks, place the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper into a high-speed blender.
Blend the sauce ingredients on high until the mixture is completely smooth and creamy.
In a mixing bowl, toss the cooked pasta with the blended sauce and half of the shredded sharp cheddar cheese until well coated.
Transfer the pasta mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining cheddar cheese and the almond flour over the top to create a crust.
Bake for 15 to 20 minutes until the cheese is bubbling and the almond flour topping is lightly toasted and golden.