Baked Macaroni with Three Cheeses

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

Baked Macaroni with Three Cheeses

YOUR SOLIN GENERATED RECIPE

Baked Macaroni with Three Cheeses

Chickpea pasta baked in a creamy three-cheese sauce made with Greek yogurt and sharp cheddar, finished with a golden parmesan crust that provides a satisfying crunch.

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NUTRITION

523kcal
Protein
43.6g
Fat
19.6g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Plain non-fat Greek yogurt

0.25 cup Unsweetened almond milk

1 oz Shredded sharp cheddar cheese

1 oz Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Small broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Preheat oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of water to a boil and cook the chickpea pasta for 5 minutes, or until just under al dente.

  • 3

    Steam the broccoli florets until tender-crisp, then set aside.

  • 4

    In a medium bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.

  • 5

    Fold the shredded cheddar and mozzarella into the yogurt mixture until well combined.

  • 6

    Drain the pasta and combine it with the cheese sauce and steamed broccoli, stirring until the pasta is evenly coated.

  • 7

    Transfer the mixture to the baking dish and sprinkle the grated parmesan evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the cheese is bubbly and the top is beautifully golden brown.

Baked Macaroni with Three Cheeses

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

Baked Macaroni with Three Cheeses

YOUR SOLIN GENERATED RECIPE

Baked Macaroni with Three Cheeses

Chickpea pasta baked in a creamy three-cheese sauce made with Greek yogurt and sharp cheddar, finished with a golden parmesan crust that provides a satisfying crunch.

NUTRITION

523kcal
Protein
43.6g
Fat
19.6g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Plain non-fat Greek yogurt

0.25 cup Unsweetened almond milk

1 oz Shredded sharp cheddar cheese

1 oz Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

1 cup Small broccoli florets

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Preheat oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of water to a boil and cook the chickpea pasta for 5 minutes, or until just under al dente.

  • 3

    Steam the broccoli florets until tender-crisp, then set aside.

  • 4

    In a medium bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.

  • 5

    Fold the shredded cheddar and mozzarella into the yogurt mixture until well combined.

  • 6

    Drain the pasta and combine it with the cheese sauce and steamed broccoli, stirring until the pasta is evenly coated.

  • 7

    Transfer the mixture to the baking dish and sprinkle the grated parmesan evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the cheese is bubbly and the top is beautifully golden brown.