YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a velvety Greek yogurt and sharp cheddar sauce with riced cauliflower for a comforting, golden-crusted finish.
INGREDIENTS
1.5 oz Chickpea pasta
3 oz Ground turkey
1 cup Cauliflower florets
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Olive oil
PREPARATION
Preheat your oven to 375°F 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 directions suggest, then drain and set aside.
Finely chop the cauliflower florets until they reach a rice-like consistency.
Heat the olive oil in a skillet over medium-high heat and brown the ground turkey until cooked through, breaking it into small crumbles.
Add the riced cauliflower to the skillet with the turkey and sauté for 3 minutes until just tender.
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Fold the cooked pasta, turkey, and cauliflower into the yogurt mixture until every piece is thoroughly coated.
Transfer the mixture into the prepared baking dish and bake for 15 minutes until the cheese is bubbly and the top is slightly golden.