High-Protein Baked Macaroni and Cheese

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

High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

High-protein chickpea pasta baked in a velvety blended cottage cheese and cheddar sauce, topped with a golden almond flour crust for a satisfying crunch.

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NUTRITION

549kcal
Protein
47.2g
Fat
16.6g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Low-fat cottage cheese

0.25 cup Plain non-fat Greek yogurt

1 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Almond flour

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions to keep it al dente, then drain.

  • 3

    In a high-speed blender, combine the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth and creamy.

  • 4

    Place the cooked pasta and steamed broccoli florets into a mixing bowl and pour the blended cheese sauce over them, tossing until every piece is well coated.

  • 5

    Transfer the pasta mixture into the prepared baking dish and spread it into an even layer.

  • 6

    Sprinkle the top with shredded sharp cheddar cheese, almond flour, and a dash of smoked paprika.

  • 7

    Bake for 15-18 minutes until the cheese is bubbly and the almond flour topping has turned a light golden brown.

High-Protein Baked Macaroni and Cheese

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

High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

High-protein chickpea pasta baked in a velvety blended cottage cheese and cheddar sauce, topped with a golden almond flour crust for a satisfying crunch.

NUTRITION

549kcal
Protein
47.2g
Fat
16.6g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Low-fat cottage cheese

0.25 cup Plain non-fat Greek yogurt

1 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1 cup Broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Almond flour

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions to keep it al dente, then drain.

  • 3

    In a high-speed blender, combine the cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth and creamy.

  • 4

    Place the cooked pasta and steamed broccoli florets into a mixing bowl and pour the blended cheese sauce over them, tossing until every piece is well coated.

  • 5

    Transfer the pasta mixture into the prepared baking dish and spread it into an even layer.

  • 6

    Sprinkle the top with shredded sharp cheddar cheese, almond flour, and a dash of smoked paprika.

  • 7

    Bake for 15-18 minutes until the cheese is bubbly and the almond flour topping has turned a light golden brown.