Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chickpea pasta; 0.5 cup non-fat Greek yogurt; 1 oz sharp cheddar cheese; 1 tbsp parmesan cheese; 1 tbsp nutritional yeast; 0.25 cup unsweetened almond milk; 1 tsp dijon mustard; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

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

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Tender chickpea pasta baked in a creamy, protein-packed Greek yogurt and sharp cheddar sauce, finished with a golden, crispy parmesan topping.

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NUTRITION

Protein

51.2g

Fat

15.9g

Carbs

64.5g

SERVINGS

1 serving

INGREDIENTS

3 oz chickpea pasta

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp parmesan cheese

1 tbsp nutritional yeast

0.25 cup unsweetened almond milk

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 375°F (190°C) 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 suggest, then drain.
3
In a large mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
4
Fold in the cooked pasta and half of the shredded sharp cheddar cheese until the noodles are thoroughly coated.
5
Transfer the mixture to the prepared baking dish and spread it into an even layer.
6
Sprinkle the remaining cheddar cheese, parmesan cheese, and smoked paprika over the top.
7
Bake for 15-20 minutes until the cheese is melted and the edges are bubbling and golden brown.