Cook Banza & Peas: Bring a large pot of salted water to a boil. Add wheat elbows and cook according to package directions. Reserve 1 cup pasta water, then add frozen peas during the last 3 minutes of cooking. Drain and set aside.
Make Cheese Sauce: Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute, stirring constantly (do not brown). Slowly pour in milk and heavy cream while whisking until smooth. Simmer for 3–5 minutes, until thickened. Stir in garlic powder and nutritional yeast.
Finish Mac & Peas: Turn heat off and gradually stir in cheeses until melted, smooth, and creamy. Add reserved pasta water as needed to reach desired consistency. Fold in pasta and peas, season with salt to taste, and garnish with freshly cracked pepper. Enjoy!
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