Chickpea mac n’ cheese that’s like a venn diagram of everything you need and everything you crave. This protein-packed favorite is filled with chickpea-based shells, perfect for packing our rich, creamy yellow cheddar cheese into little envelopes addressed to your taste buds. Order some ASAP, and start ending your days feeding your family their favorite comfort food in the comfort of your own home.
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?
Better for your taste buds. And the planet. And, well... you!
Full of the
2x the protein, 2.5x the fiber, 25% fewer carbs.
Tastes like the mac you know and love.
How to Cook Banza Mac
Bring about 6 cups of water to a rolling boil.
Add Banza and stir immediately.
Cook to desired firmness, stirring occasionally, about 8-9 minutes. Expect some foam.
Strain and rinse with water.
Return Banza to warm pot. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. For a richer flavor, add 2 tbsp unsalted butter.
Mix well and enjoy!
Shop our other products
Shells & Classic Cheddar