YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Baked chickpea pasta and lean chicken breast are folded into a velvety cheese sauce and topped with sharp cheddar for a comforting finish.
INGREDIENTS
2 oz Chickpea pasta
3.5 oz Chicken breast
0.25 cup Low-fat cottage cheese
0.75 oz Sharp cheddar cheese
0.5 cup Cauliflower florets
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.13 tsp Black pepper
0.13 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in boiling water for 2 minutes less than the package instructions suggest, then drain.
Steam the cauliflower florets until very tender, then finely chop them into rice-sized pieces.
In a blender, combine the cottage cheese, almond milk, garlic powder, onion powder, sea salt, and black pepper until completely smooth.
In a large bowl, toss the cooked pasta, diced chicken breast, chopped cauliflower, and the blended cheese sauce together until well coated.
Transfer the mixture into the prepared baking dish and sprinkle the shredded sharp cheddar and smoked paprika evenly over the top.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.