Elbows & Classic Cheddar
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… 🤫
Ingredients: Chickpea Pasta: Chickpeas, Pea Starch, 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.
How to Cook Banza Elbows & Classic Cheddar
Bring a medium pot of salted water to a rolling boil (about 6 cups).
Add Banza, stir, and reduce to a simmer.
Cook to desired firmness, stirring frequently, about 8-9 minutes (expect foam).
Strain and rinse with water.
Return Banza to warm pot. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. (Optional: Add 2 tbsp unsalted butter for a richer flavor).
Mix well and enjoy!
How Banza Mac Stacks Up
Better for your taste buds. And the planet. And, well... you!
Full of the
Protein? Tons. Fiber? Yup. Carbs? Less. Gluten? Nope.
Tastes like the mac you know and love.