Protein-Packed Baked Macaroni and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Macaroni and Cheese

Tender chickpea pasta and shredded chicken baked in a creamy, velvety cheese sauce made with sharp cheddar and Greek yogurt.

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NUTRITION

558kcal
Protein
57.5g
Fat
16.6g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

3 oz cooked shredded chicken breast

1 cup cauliflower florets

1 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

0.25 cup unsweetened almond milk

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest to keep it al dente.

  • 3

    Steam the cauliflower florets until they are fork-tender, then chop them into bite-sized pieces.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.

  • 5

    Stir half of the shredded sharp cheddar cheese into the yogurt mixture.

  • 6

    Add the cooked pasta, steamed cauliflower, and shredded chicken to the bowl, tossing until everything is thoroughly coated in the sauce.

  • 7

    Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the cheese is melted and bubbly and the edges are beginning to turn golden brown.

Protein-Packed Baked Macaroni and Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Protein-Packed Baked Macaroni and Cheese

Tender chickpea pasta and shredded chicken baked in a creamy, velvety cheese sauce made with sharp cheddar and Greek yogurt.

NUTRITION

558kcal
Protein
57.5g
Fat
16.6g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea pasta

3 oz cooked shredded chicken breast

1 cup cauliflower florets

1 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

0.25 cup unsweetened almond milk

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest to keep it al dente.

  • 3

    Steam the cauliflower florets until they are fork-tender, then chop them into bite-sized pieces.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.

  • 5

    Stir half of the shredded sharp cheddar cheese into the yogurt mixture.

  • 6

    Add the cooked pasta, steamed cauliflower, and shredded chicken to the bowl, tossing until everything is thoroughly coated in the sauce.

  • 7

    Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.

  • 8

    Bake for 15 to 20 minutes until the cheese is melted and bubbly and the edges are beginning to turn golden brown.