Chickpea mac n’ cheese that’ll make you do that little head bobbing dance you only do after you eat something you were craving. Our classic elbows are made from, you guessed it… chickpeas! Paired with a slightly more sophisticated white cheddar cheese, this pasta oozes with everything you loved about mac n' cheese as a kid. But lucky for you, it's also packed with everything your kids need in a dinner and everything you need in a dinner as a not-kid.

Chickpea Pasta: Chickpeas, Pea Starch, Tapioca, Xanthan Gum.

Cheese: Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Buttermilk, Salt, Disodium Phosphate, Whey, Lactic Acid, Nonfat Dry Milk.

1. Bring a medium pot of water to a rolling boil (about 6 cups). Add Banza®, stir, and reduce to a simmer.

2. Cook to desired firmness, stirring frequently, about 8-10 mins (expect foam).

3. Strain, rinse with warm water, and return Banza® to warm pot.

4. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. Mix well and enjoy!

(Optional: Add 2 tbsp unsalted butter for a richer flavor).