High-Protein Baked Macaroni and Cheese

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

High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Tender chickpea pasta and roasted chicken breast are folded into a velvety cottage cheese sauce and baked until the golden cheddar topping bubbles.

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NUTRITION

464kcal
Protein
52.7g
Fat
11.5g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Low-fat cottage cheese

0.5 oz Sharp cheddar cheese

1 cup Broccoli florets

1 tbsp Nutritional yeast

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the chickpea pasta in salted water according to package directions until al dente, then drain.

  • 3

    Steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender.

  • 4

    Place the cottage cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, and black pepper into a blender and process until completely smooth and creamy.

  • 5

    In a small oven-safe baking dish, combine the cooked pasta, diced chicken breast, and steamed broccoli.

  • 6

    Pour the blended cottage cheese sauce over the mixture and stir until everything is evenly coated.

  • 7

    Sprinkle the shredded sharp cheddar cheese and smoked paprika over the top.

  • 8

    Bake for 15 minutes until the sauce is heated through and the cheese on top has melted and turned golden.

High-Protein Baked Macaroni and Cheese

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

High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Baked Macaroni and Cheese

Tender chickpea pasta and roasted chicken breast are folded into a velvety cottage cheese sauce and baked until the golden cheddar topping bubbles.

NUTRITION

464kcal
Protein
52.7g
Fat
11.5g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Low-fat cottage cheese

0.5 oz Sharp cheddar cheese

1 cup Broccoli florets

1 tbsp Nutritional yeast

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Boil the chickpea pasta in salted water according to package directions until al dente, then drain.

  • 3

    Steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender.

  • 4

    Place the cottage cheese, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, and black pepper into a blender and process until completely smooth and creamy.

  • 5

    In a small oven-safe baking dish, combine the cooked pasta, diced chicken breast, and steamed broccoli.

  • 6

    Pour the blended cottage cheese sauce over the mixture and stir until everything is evenly coated.

  • 7

    Sprinkle the shredded sharp cheddar cheese and smoked paprika over the top.

  • 8

    Bake for 15 minutes until the sauce is heated through and the cheese on top has melted and turned golden.