YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta baked in a velvety blend of sharp cheddar and protein-rich Greek yogurt, finished with a golden, bubbling crust.
INGREDIENTS
2 oz Chickpea elbow pasta
0.5 cup Low-fat cottage cheese
0.25 cup Non-fat Greek yogurt
0.5 oz Grass-fed sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Ground mustard
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a large pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions to keep it al dente.
While the pasta cooks, place the cottage cheese in a high-speed blender and process until completely smooth and creamy.
In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, ground mustard, sea salt, and black pepper.
Stir 1 ounce of the shredded sharp cheddar cheese into the sauce mixture.
Drain the pasta and immediately fold it into the cheese sauce until every noodle is thoroughly coated.
Transfer the pasta mixture into the prepared baking dish and top with the remaining 0.5 ounce of shredded cheddar and the smoked paprika.
Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbling.