Chickpea mac n’ cheese that’ll make your whole dinner table go quiet, except for the clinking of spoons and occasional deep sigh of satisfaction. This one is the OG classic: elbows and yellow cheddar cheese. Except this mac attack is even better than your childhood version. These elbows hit different. Packed with protein. Filled with fiber. Just what every grown-up wants and needs. And just what every kid wants. But doesn’t realize they need… 🤫
Chickpea Pasta: Chickpea, Tapioca, Xanthan Gum
Cheese: Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Nonfat Milk, Buttermilk, Butter (Cream, Salt), Salt, Lactic Acid, Disodium Phosphate, Annatto and Paprika Extract (color).
- Butter isn’t required, but if you want to live on the wild side, adding a tablespoon or two will make the final cheese sauce richer and creamier!
- A creamy bowl of mac is a great place to throw in some veggies, fresh herbs or spices to change things up. We love adding roasted broccoli to the yellow cheddar.
What Makes Banza Mac & Cheese Better?
Made from
Chickpeas
Better for your taste buds. And the planet. And, well... you!
Full of the
Good stuff
2x the protein, 2.5x the fiber, 25% fewer carbs.
Most importantly…
Delicious
Tastes like the mac you know and love.
How to Cook Banza Mac
Step 1
Bring about 6 cups of water to a rolling boil.
Step 2
Add Banza and stir immediately.
Step 3
Cook to desired firmness, stirring occasionally, about 8-9 minutes. Expect some foam.
Step 4
Strain and rinse with water.
Step 5
Return Banza to warm pot. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. For a richer flavor, add 2 tbsp unsalted butter.
Step 6
Mix well and enjoy!
