YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Al dente chickpea pasta tossed in a velvety Greek yogurt and cheddar sauce, baked until bubbly with tender chicken and riced cauliflower for a golden finish.
INGREDIENTS
1.5 oz chickpea elbow pasta
3 oz cooked chicken breast
0.25 cup plain non-fat Greek yogurt
0.75 oz sharp cheddar cheese
0.5 cup cauliflower florets
2 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
1 tsp nutritional yeast
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions suggest, ensuring it remains firm.
Steam the cauliflower florets until very tender, then finely chop or mash them into small rice-sized pieces.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, nutritional yeast, sea salt, and black pepper until smooth.
Fold the cooked pasta, diced chicken breast, mashed cauliflower, and half of the shredded cheddar cheese into the yogurt mixture.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has turned a light golden brown.