YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta baked in a velvety, protein-rich cottage cheese and sharp cheddar sauce with a hint of smoky paprika.
INGREDIENTS
2 oz Chickpea elbow pasta
0.75 cup Low-fat cottage cheese
1 oz Sharp cheddar cheese
1 tbsp Parmesan cheese
0.25 cup Cauliflower florets
1 tsp Dijon mustard
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.
Boil the chickpea pasta in salted water for 2 minutes less than the package directions suggest to keep it firm.
Steam the cauliflower florets until very soft, then finely chop or mash them into tiny pieces.
In a high-speed blender, combine the cottage cheese, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until the mixture is completely smooth and creamy.
Drain the pasta and return it to the pot, then stir in the blended cheese sauce, the mashed cauliflower, and half of the shredded sharp cheddar cheese.
Transfer the pasta mixture into a small oven-safe baking dish.
Top the macaroni with the remaining sharp cheddar, the parmesan cheese, and a light dusting of smoked paprika.
Bake for 15 to 20 minutes until the cheese is bubbling and the top is slightly golden and crisp.