YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Chickpea pasta and tender shredded chicken baked in a creamy, velvet-smooth cheddar sauce for a comforting and protein-packed meal.
INGREDIENTS
2 oz chickpea pasta
3 oz cooked chicken breast
0.25 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
2 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp black pepper
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea pasta in a pot of boiling salted water for 2 minutes less than the package instructions suggest so it remains firm.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir in the shredded cooked chicken breast and half of the shredded sharp cheddar cheese.
Drain the pasta and immediately toss it with the yogurt and cheese mixture until every noodle is well-coated.
Transfer the mixture to a small oven-safe baking dish.
Top with the remaining cheddar cheese and a light dusting of smoked paprika.
Bake for 12 to 15 minutes until the cheese is melted and the edges are slightly golden and bubbly.