White Cheddar Elbows

White Cheddar Elbows
4.7 out of 5 stars, average rating value. Read 92 Reviews.
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4.7 (92)

Description

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.

Ingredients

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.

Contains: Milk.

Cooking Tips

1. 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!
2. 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 sauteed mushrooms to white cheddar.
3. Finish your mac with some fresh cracked pepper (and maybe a little Parmesan!) for a Cacio e Pepe experience.

How to Cook Banza White Cheddar Elbows

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 8-9 minutes (expect foam).

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

4. Add ¼ cup lowfat milk, then sprinkle cheese overtop. Mix well and enjoy! (Optional: Add 2 tbsp butter for a richer flavor).

Nutritional Comparison

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.

Related Recipes

White Cheddar Elbows with Zucchini

Cook Time: 20 min

Ingredients

• 1 package Banza Mac Elbows + White Cheddar
• 2 tbsp butter
• 1/4 cup milk
• 2 tbsp of olive oil
• 1/2 cup assorted summer squash and zucchini, halved lengthwise and sliced
• 1/4 cup Parmesan, grated
• 2 tsp fresh lemon juice
• 1/4 cup thinly sliced basil leaves (divided)

Instructions

1. Heat oil in a large skillet over medium. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12-15 minutes.
2. Meanwhile, cook elbows in a pot of boiling salted water, stirring occasionally, until al dente (about 6 mins).
3. Prepare cheese sauce by melting butter and adding 1/4 cup of milk along with cheese packet. Transfer pasta, cheese sauce, lemon juice, and 2 tbsp of pasta water to the skillet with zucchini. Slowly add in parmesan and stir well until sauce is thick and coats the pasta. Add basil.
4. Divide pasta among bowls and top with more Parmesan and remaining basil.

Customer Reviews

Overall Rating 4.7 (92 Reviews) 55 out of 58 (95%) reviewers recommend this product

• Most Helpful Favorable Review
  • 5 out of 5 stars.
    Tried this for the first time last week. I had it for lunch when I got home from the gym - 18g of protein in a serving, and way more rewarding/satisfying than a protein shake.
• Most Helpful Critical Review
  • 1 out of 5 stars.
    I’m trying to eat less pasta to lose weight, and I decided to try this and it was the worst experience.