Description

White Cheddar Mac and Cheese with Chickpea Pasta is a creamy, protein-packed comfort food that swaps traditional pasta for gluten-free chickpea pasta, boosting nutrition and flavor. This dish combines sharp white cheddar cheese with a luscious sauce, creating a healthier twist on a classic favorite that’s quick, easy, and customizable.

Ingredients

Scale

Base Ingredients

8 oz chickpea pasta
2 cups shredded white cheddar cheese
2 cups milk or plant-based milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Seasonings

1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
Salt, to taste
Black pepper, to taste

Optional Toppings and Additions

Breadcrumbs, for topping (optional)
Toasted nuts, for topping (optional)
Steamed broccoli, sautéed spinach, or roasted red peppers (optional)
Cayenne pepper or red chili flakes (optional)
Fresh herbs like thyme, rosemary, or chives (optional)

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Instructions

Cook the Chickpea Pasta: Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
Make the Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook about 1-2 minutes, stirring constantly until lightly golden to form a roux.
Prepare the Cheese Sauce: Gradually pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, then add garlic powder, mustard powder, salt, and pepper. Stir until the sauce thickens enough to coat the back of a spoon.
Add the White Cheddar: Lower the heat and slowly fold in shredded white cheddar cheese, stirring until melted and the sauce is smooth.
Combine Pasta and Sauce: Toss the cooked chickpea pasta into the cheese sauce until well coated and heated through.
Serve or Bake: Serve immediately, or transfer to a baking dish. If desired, top with breadcrumbs or toasted nuts and bake at 350°F (175°C) until bubbly and golden on top, about 15-20 minutes.

Notes

Choose quality cheese: Freshly shredded white cheddar melts better than pre-shredded varieties with anti-caking agents.
Don’t overcook pasta: Slightly firmer pasta holds up better when baked or mixed with sauce.
Whisk continuously: Prevent lumps when making the roux and cheese sauce by stirring steadily.
Adjust thickness: Use less milk for a thicker sauce or more for a creamier, thinner texture.
Let it rest: Allow the dish to sit for a few minutes before serving to let flavors meld.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 4g
Sodium: 500mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 20g
Cholesterol: 45mg