Baked Macaroni and Cheese Casserole

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

Baked Macaroni and Cheese Casserole

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

High-protein chickpea pasta and lean ground turkey baked in a velvety Greek yogurt cheese sauce with vibrant broccoli florets.

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NUTRITION

566kcal
Protein
53.8g
Fat
18.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni pasta

3 oz ground turkey (93% lean)

0.5 cup nonfat plain Greek yogurt

1 oz sharp cheddar cheese

0.5 cup broccoli florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 tbsp nutritional yeast

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea macaroni according to package instructions, adding the broccoli florets during the last 2 minutes of boiling.

  • 3

    While the pasta cooks, heat a non-stick skillet over medium-high heat and brown the ground turkey until fully cooked through, breaking it into small crumbles.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 5

    Drain the pasta and broccoli, then return them to the pot and stir in the cooked turkey and the yogurt cheese sauce until everything is evenly coated.

  • 6

    Transfer the mixture to the prepared baking dish, top with the remaining shredded cheddar cheese, and bake for 15 minutes until the cheese is melted and bubbly.

Baked Macaroni and Cheese Casserole

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

Baked Macaroni and Cheese Casserole

YOUR SOLIN GENERATED RECIPE

Baked Macaroni and Cheese Casserole

High-protein chickpea pasta and lean ground turkey baked in a velvety Greek yogurt cheese sauce with vibrant broccoli florets.

NUTRITION

566kcal
Protein
53.8g
Fat
18.8g
Carbs
47.9g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni pasta

3 oz ground turkey (93% lean)

0.5 cup nonfat plain Greek yogurt

1 oz sharp cheddar cheese

0.5 cup broccoli florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

1 tbsp nutritional yeast

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea macaroni according to package instructions, adding the broccoli florets during the last 2 minutes of boiling.

  • 3

    While the pasta cooks, heat a non-stick skillet over medium-high heat and brown the ground turkey until fully cooked through, breaking it into small crumbles.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 5

    Drain the pasta and broccoli, then return them to the pot and stir in the cooked turkey and the yogurt cheese sauce until everything is evenly coated.

  • 6

    Transfer the mixture to the prepared baking dish, top with the remaining shredded cheddar cheese, and bake for 15 minutes until the cheese is melted and bubbly.