YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese Casserole
Al dente chickpea pasta and lean ground turkey baked in a velvety cheese sauce made with Greek yogurt and topped with crisp broccoli florets.
INGREDIENTS
1.5 oz chickpea elbow pasta
5 oz ground turkey (93% lean)
0.25 cup plain non-fat Greek yogurt
0.75 oz sharp cheddar cheese
1 cup broccoli florets
0.5 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp nutritional yeast
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 skillet over medium heat, sauté the ground turkey in olive oil with garlic powder, onion powder, salt, and pepper until fully browned.
Steam the finely chopped broccoli florets for 3-4 minutes until they are bright green and slightly tender.
In a large mixing bowl, whisk together the Greek yogurt, nutritional yeast, and half of the shredded cheddar cheese until smooth.
Fold the par-cooked pasta, browned turkey, and steamed broccoli into the yogurt mixture until everything is evenly coated.
Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese over the top.
Bake for 15-20 minutes until the cheese is melted and bubbly and the edges are slightly golden.