Name: Classic Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chickpea macaroni pasta; 1 cup cauliflower florets; 0.5 cup non-fat Greek yogurt; 1 oz sharp cheddar cheese; 1 tbsp nutritional yeast; 2 tbsp unsweetened almond milk; 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

Classic Baked Macaroni and Cheese

Chickpea pasta and tender cauliflower florets baked in a velvety Greek yogurt and sharp cheddar sauce for a creamy, protein-packed comfort meal.

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NUTRITION

Protein

52.6g

Fat

15.1g

Carbs

69.2g

SERVINGS

1 serving

INGREDIENTS

3 oz chickpea macaroni pasta

1 cup cauliflower florets

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

2 tbsp unsweetened almond milk

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).
2
Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions suggest, then drain.
3
Steam the cauliflower florets until they are tender-crisp, about 5 minutes.
4
In a large mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
5
Fold the par-cooked pasta and steamed cauliflower into the yogurt mixture until every piece is thoroughly coated.
6
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese and smoked paprika over the top.
7
Bake for 15 to 20 minutes until the cheese is melted and the edges are slightly golden and bubbly.