YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Al dente chickpea pasta and lean ground turkey baked in a velvety, sharp cheddar and Greek yogurt sauce for a protein-packed, comforting classic.
INGREDIENTS
2 oz Chickpea pasta
3 oz Ground turkey
0.25 cup Nonfat Greek yogurt
1 oz Sharp cheddar cheese
1 tbsp Parmesan cheese
0.5 cup Cauliflower florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tsp Dijon mustard
2 tbsp Unsweetened almond milk
PREPARATION
Preheat your oven to 375°F.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions, adding the finely chopped cauliflower florets during the last 3 minutes of boiling.
While the pasta cooks, brown the ground turkey in a skillet over medium heat until fully cooked and crumbled, then set aside.
In a large mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.
Drain the pasta and cauliflower, then add them to the bowl with the yogurt sauce along with the cooked ground turkey and half of the shredded cheddar cheese.
Stir the mixture until well combined and transfer it into a small oven-safe baking dish.
Top with the remaining cheddar and grated Parmesan cheese, then bake for 15 to 20 minutes until the cheese is melted and golden.