Name: Baked Macaroni with Sharp Cheddar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 oz dry chickpea macaroni; 1 oz sharp cheddar cheese; 0.5 cup nonfat Greek yogurt; 2 large egg whites; 1 cup raw spinach; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

539 calories

Protein: 53g; 36% of calories
Carbs: 62g; 42% of calories
Fat: 15g; 22% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the dry chickpea macaroni for 5-7 minutes, or until al dente (about 2 minutes less than the package directions).
While the pasta cooks, finely chop the raw spinach and set aside.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, egg whites, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Drain the cooked macaroni and return it to the warm pot.
Stir the yogurt mixture, chopped spinach, and 0.5 oz of the sharp cheddar cheese into the macaroni until well combined.
Transfer the mixture to the prepared baking dish and sprinkle the remaining 0.5 oz of sharp cheddar cheese over the top.
Bake for 15-20 minutes until the cheese is bubbly and the sauce has set into a creamy consistency.

Nutrition

Ingredients

Instructions

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