YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Al dente chickpea pasta baked in a creamy, velvety Greek yogurt and sharp cheddar sauce with a hint of smoky paprika.
INGREDIENTS
2.5 oz Chickpea pasta
0.5 cup Nonfat Greek yogurt
1 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Mustard powder
0.13 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions to ensure it stays firm during baking.
In a medium mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, almond milk, garlic powder, mustard powder, sea salt, and black pepper until smooth.
Drain the pasta and immediately fold it into the yogurt and cheese mixture until every noodle is thoroughly and evenly coated.
Transfer the pasta mixture into the prepared baking dish and top with the remaining shredded cheddar cheese and a sprinkle of smoked paprika.
Bake for 12 to 15 minutes until the cheese is bubbly and the edges are slightly golden and crisp.