Once upon a time I did not consume dairy and it was good times but I must say that this season of dairy consumption is also good times.
This mac and cheese is easy peasy and packs a ton of protein (14G per 2 oz serving! HELLO LUNCH) thanks to the Banza Chickpea Noodles, good fats thanks to Kerrygold and delicious taste thanks to CHEESE. It’s as easy as the Blue Box of my childhood, the gluten free Annie’s of my post graduate years and fills up bellies.
Also, let it be known that I am no chef, and most of my cooking these days is based on “looks right” or “feels right” so these are all approximations except for “1 box”. I am certain of that measurement.
- 1 box Banza Noodles (we love the rotini and “tractor wheels”– we find these at Target)*
- 1 cup + shredded cheese
- 3 tablespoons Kerrygold Butter (if this isn’t your butter you’re truly missing out)
- 1 teaspoon pink salt
- optional: nutritional yeast, pureed butternut squash (pouch from Aldi)
Cook the noodles according to the directions– boil water, add noodles, cook, etc. While they are cooking, in a mixing bowl add butter + salt and some cheese. Once noodles are done, strain and while they are still hot add to the mixing bowl and sprinkle cheese on top. Mix until butter and cheese are melted, add salt to taste. If you add nooch or butternut puree add that last and mix it in. Eat it. It also refrigerates and reheats well but most likely you won’t experience that because it is eaten.