Name: Classic Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2.5 oz Chickpea elbow pasta; 0.5 cup Plain non-fat Greek yogurt; 1.5 oz Sharp cheddar cheese; 0.25 cup Skim milk; 1 tbsp Nutritional yeast; 1 tsp Dijon mustard; 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

Nutrition

Per serving

569 calories

Protein: 57g; 34% of calories
Carbs: 69g; 41% of calories
Fat: 19g; 25% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a medium pot of salted water to a boil and cook the chickpea elbow pasta for 7 minutes, or until just shy of al dente.
While the pasta cooks, whisk together the Greek yogurt, skim milk, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper in a large mixing bowl.
Stir 1 ounce of the shredded sharp cheddar cheese into the yogurt mixture until well combined.
Drain the pasta thoroughly and immediately fold it into the cheese sauce until every noodle is evenly coated.
Transfer the mixture to the prepared baking dish and top with the remaining 0.5 ounce of cheddar cheese and a sprinkle of smoked paprika.
Bake for 12 to 15 minutes until the cheese is melted and the edges are bubbling and golden.

Nutrition

Ingredients

Instructions

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