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 macaroni; 3 oz Cooked shredded chicken breast; 1 cup Cauliflower florets; 0.25 cup Plain non-fat Greek yogurt; 1 oz Sharp cheddar cheese; 1 tbsp Grated parmesan cheese; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Smoked paprika; 2 tbsp Unsweetened almond milk

Nutrition

Per serving

505 calories

Protein: 53g; 41% of calories
Carbs: 38g; 29% of calories
Fat: 17g; 30% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 375°F (190°C).
Bring a pot of water to a boil and cook the chickpea macaroni for 5 minutes, then drain.
While pasta cooks, steam the cauliflower florets until very soft, then finely chop them into a rice-like consistency.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, black pepper, and smoked paprika.
Fold the cooked macaroni, shredded chicken, chopped cauliflower, and half of the shredded cheddar cheese into the yogurt mixture.
Transfer the mixture into a small oven-safe baking dish.
Sprinkle the remaining cheddar and the parmesan cheese over the top.
Bake for 15 minutes until the cheese is melted and the edges are bubbly and golden.

Nutrition

Ingredients

Instructions

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