Mac n’ cheese is such a great and familiar dish. There’s so many different variations you can take with the recipe to make it a bit healthier. Options include adding veggies, or in this case, switching up what ingredient your pasta noodles are primarily made of.
Banza chickpea rotini is the pasta of choice for this recipe. The noodles are made of 90% chickpeas, plus 3 or four more ingredients including non-GMO tapioca, pea protein, and xanthan gum, to help fuse together the chickpea flour as an egg replacement.
A note about boiling your chickpea pasta. Something about the makeup of the ingredients causes the pasta to foam quite a bit while boiling. So you can bring the rotini to a boil, and them let it simmer on lower heat, or be sure to keep the water level much lower than the deepness of the pot you use. This will avoid the foam from spilling out over the pot and onto your stovetop.
- 2/3 c. colby jack cheese, shredded
- 4 Tbs. hummus
- 4Tbs. greek yogurt
- 2 tsp. minced garlic
- 1 c. Banza chickpea pasta
- salt, a pinch
- pepper, a pinch
- 1 Tbs. breadcrumbs
- Bring 3 – 4 c. of water to a boil.
- While waiting for the water to boil, gather all the ingredients and shred the cheese.
- Boil the pasta until al dente.
- Strain pasta, and while still steamy, add pasta and all remaining ingredients to a saucepan. Mix pasta with cheese, hummus, greek yogurt, garlic, salt & pepper until fully combined and the cheese is evenly melted across the dish.
- Sprinkle breadcrumbs over the top of the pasta.