YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Al dente chickpea pasta baked in a velvety sharp cheddar and Greek yogurt sauce, topped with a golden, crispy crust.
INGREDIENTS
2.5 oz Chickpea pasta
0.75 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
0.25 cup Skim milk
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.13 tsp Black pepper
0.13 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions so it remains firm.
In a medium mixing bowl, whisk together the Greek yogurt, skim milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Drain the cooked pasta and return it to the pot, then stir in the yogurt mixture and half of the shredded sharp cheddar cheese until well combined.
Transfer the macaroni mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining cheddar cheese over the top along with a light dusting of smoked paprika.
Bake for 15 to 20 minutes until the cheese is bubbly and the edges are slightly golden and crisp.