Name: High-Protein Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea elbow pasta; 3 oz Cooked chicken breast; 0.25 cup Non-fat Greek yogurt; 0.75 oz Sharp cheddar cheese; 0.25 cup Steamed cauliflower florets; 1 tbsp Nutritional yeast; 1 tsp Dijon mustard; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 tbsp Almond flour

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 and lean chicken breast are baked in a creamy, velvety cheese sauce made with Greek yogurt and sharp cheddar for a comforting, high-protein meal.

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NUTRITION

Protein

53.7g

Fat

17.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

0.25 cup Steamed cauliflower florets

1 tbsp Nutritional yeast

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Almond flour

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Boil the chickpea pasta in salted water for 2 minutes less than the package directions suggest, then drain.
3
In a small blender or bowl, mash or puree the steamed cauliflower florets until smooth.
4
In a mixing bowl, whisk together the Greek yogurt, cauliflower puree, half of the shredded cheddar, nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper.
5
Fold the cooked pasta and diced chicken breast into the cheese mixture until everything is thoroughly coated.
6
Transfer the mixture to a small oven-safe baking dish and top with the remaining cheddar cheese and a sprinkle of almond flour.
7
Bake for 15 to 20 minutes until the cheese is bubbly and the almond flour topping is golden brown.