Name: High-Protein Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea pasta; 3 oz raw chicken breast; 0.5 cup nonfat Greek yogurt; 1 oz sharp cheddar; 1 cup raw broccoli; 1 tbsp nutritional yeast; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika

Nutrition

Per serving

557 calories

Protein: 56g; 39% of calories
Carbs: 54g; 37% of calories
Fat: 15g; 24% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 375°F (190°C).
Bring a medium pot of salted water to a boil and cook the dry chickpea pasta for 2 minutes less than the package directions suggest.
In the final 2 minutes of the pasta boiling, add the raw broccoli to the pot to blanch, then drain both the pasta and broccoli thoroughly.
While the pasta is working, poach the raw chicken breast in simmering water for 10-12 minutes until fully cooked, then shred it finely with two forks.
In a mixing bowl, combine the nonfat Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper with half of the sharp cheddar.
Stir the cooked pasta, blanched broccoli, and shredded chicken into the yogurt sauce until every piece is evenly coated.
Transfer the mixture to an oven-safe baking dish, topping it with the remaining sharp cheddar and a dusting of smoked paprika.
Bake for 10-12 minutes until the cheese is melted and the edges are bubbling and golden.

Nutrition

Ingredients

Instructions

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