YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Chickpea pasta baked in a creamy, protein-rich Greek yogurt and sharp cheddar sauce with tender cauliflower florets for a velvety and comforting finish.
INGREDIENTS
3.5 oz Chickpea pasta
0.5 cup Non-fat Greek yogurt
1 oz Grass-fed sharp cheddar cheese
1 tbsp Grated parmesan cheese
0.25 cup Unsweetened almond milk
0.5 cup Cauliflower florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
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 directions, adding the cauliflower florets for the last 3 minutes of boiling.
Drain the pasta and cauliflower thoroughly, then return them to the pot over low heat.
Stir in the almond milk, Greek yogurt, garlic powder, onion powder, sea salt, and black pepper until the mixture is smooth and well-combined.
Fold in half of the shredded cheddar cheese, stirring constantly until the cheese has melted into a creamy sauce.
Transfer the pasta mixture into the prepared baking dish and top evenly with the remaining cheddar, parmesan cheese, and a sprinkle of smoked paprika.
Bake for 15 minutes until the cheese is bubbling and the top is slightly golden and crisp.