YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Al dente chickpea pasta folded into a creamy Greek yogurt and sharp cheddar sauce, baked until the golden almond-flour crust develops a satisfying crunch.
INGREDIENTS
2.5 oz Chickpea elbow pasta
0.5 cup Nonfat Greek yogurt
0.25 oz Sharp cheddar cheese
2 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
0.5 tbsp Almond flour
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
Bring a medium pot of salted water to a boil and cook the chickpea pasta for approximately 5-6 minutes, or until it is just under al dente.
While the pasta cooks, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper in a large mixing bowl.
Drain the pasta, reserving two tablespoons of the hot cooking water, then fold the pasta and the reserved water into the yogurt mixture until thoroughly coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Top the pasta with the remaining shredded cheddar cheese and a sprinkle of almond flour.
Bake for 15-20 minutes until the cheese is melted and the almond flour topping has turned a light golden brown.