YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta baked in a velvety, protein-rich cheese sauce with a golden, crispy crumb topping that provides a satisfying crunch.
INGREDIENTS
1.5 oz chickpea macaroni pasta
0.75 cup 1% cottage cheese
0.25 oz sharp cheddar cheese
0.5 tbsp grated parmesan cheese
0.25 cup unsweetened almond milk
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dry mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp whole wheat breadcrumbs
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.
In a high-speed blender, combine the cottage cheese, almond milk, nutritional yeast, garlic powder, onion powder, dry mustard, sea salt, and black pepper.
Blend on high until the mixture is completely smooth and creamy.
Pour the blended sauce into a medium saucepan over low heat and stir in the shredded sharp cheddar cheese until it has just melted.
Add the cooked pasta to the saucepan and toss until every noodle is thoroughly coated in the cheese sauce.
Transfer the pasta mixture into the prepared baking dish.
Evenly sprinkle the grated parmesan cheese and whole wheat breadcrumbs over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the breadcrumb topping is golden brown.