YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta baked in a velvety, sharp cheddar and Greek yogurt sauce, topped with golden-brown breadcrumbs for a satisfying crunch.
INGREDIENTS
2.5 oz Chickpea pasta
0.5 cup Non-fat Greek yogurt
1 oz Sharp cheddar cheese
2 tbsp Nutritional yeast
0.25 cup Skim milk
1 cup Broccoli florets
1 tbsp Whole wheat breadcrumbs
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
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 instructions indicate.
Add the finely chopped broccoli florets to the boiling pasta water for the final 2 minutes of cooking time.
In a medium mixing bowl, whisk together the Greek yogurt, skim milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth.
Drain the pasta and broccoli thoroughly, then return them to the warm pot.
Fold the yogurt sauce and half of the shredded cheddar cheese into the pasta until every noodle is evenly coated.
Transfer the mixture into the prepared baking dish and top with the remaining cheddar cheese, breadcrumbs, and a dusting of smoked paprika.
Bake for 15 to 20 minutes until the cheese is bubbly and the breadcrumb topping has reached a golden brown color.