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Anabolic Mac and Cheeseburger
A high-protein, lower-carb, fiber-rich take on classic mac and cheese, featuring chickpea shell pasta, lean seasoned beef, and a creamy, cheesy sauce. This recipe is designed for maximum flavor and satiety while supporting muscle-building and weight management goals.
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Critical Success Points
- • Do not overcook the chickpea pasta; it can become mushy.
- • Cook beef just until browned; overcooking dries it out.
- • Heat cheese sauce gently and stir constantly to prevent curdling or burning.
Safety Warnings
- • Use caution when draining boiling water from pasta.
- • Hot cheese sauce can splatter; stir gently and use low heat.
- • Ensure beef is fully cooked to a safe internal temperature (71°C/160°F).
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