Codos y Cheddar Clásico
Macarrones con queso y garbanzos que harán que toda tu mesa se quede en silencio, excepto por el tintineo de las cucharas y un profundo suspiro ocasional de satisfacción. Este es el clásico OG: codos y queso cheddar amarillo. Excepto que este ataque a Mac es incluso mejor que la versión de tu infancia. Estos codos golpean diferente. Lleno de proteínas. Lleno de fibra. Justo lo que todo adulto quiere y necesita. Y justo lo que todo niño quiere. Pero no se da cuenta de que necesitan… 🤫
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).
Contains: Milk.
- 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 Cheddar Elbows
Step 1
Bring a medium pot of water to a rolling boil (about 6 cups). Add Banza, stir, and reduce to a simmer.
Step 2
Cook to desired firmness, stirring frequently, about 8-9 minutes (expect foam).
Step 3
Strain, rinse with water, and return Banza to warm pot.
Step 4
Add ¼ cup lowfat milk, then sprinkle cheese overtop. Mix well and enjoy! (Optional: Add 2 tbsp butter for a richer flavor).
How Banza Mac Stacks Up
Made from
Chickpeas
Better for your taste buds. And the planet. And, well... you!
Full of the
Good stuff
Protein? Tons. Fiber? Yup. Carbs? Less. Gluten? Nope.
Most importantly…
Delicious
Tastes like the mac you know and love.
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