Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea elbow pasta; 4 oz chicken breast; 1 cup broccoli florets; 0.25 cup non-fat Greek yogurt; 0.75 oz sharp cheddar cheese; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp unsweetened almond milk; 1 tsp Dijon mustard

Nutrition

Per serving

476 calories

Protein: 54g; 43% of calories
Carbs: 42g; 34% of calories
Fat: 13g; 23% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest.
Add the broccoli florets to the pasta water during the final 2 minutes of boiling.
Drain the pasta and broccoli thoroughly and return them to the pot.
In a small mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir the yogurt sauce, shredded cooked chicken breast, and half of the cheddar cheese into the pasta and broccoli until well combined.
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.
Bake for 15 minutes until the cheese is bubbly and the edges are slightly golden.

Nutrition

Ingredients

Instructions

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