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Buffalo Chickpea Mac and Cheese combines the creamy, cheesy richness of traditional mac and cheese with the bold, zesty kick of buffalo sauce. This unique recipe not only satisfies cravings for comfort food but also incorporates wholesome ingredients that elevate its nutritional profile. The inclusion of chickpeas not only adds texture but also increases the dish's protein content, making it a filling meal option that can stand on its own.

Buffalo Chickpea Mac and Cheese

Discover a deliciously plant-based twist on a classic comfort dish with Buffalo Chickpea Mac and Cheese. This hearty recipe combines creamy, cheesy goodness with a spicy kick from buffalo sauce, making it the perfect meal for cozy nights or gatherings. Chickpeas add texture and boost the protein, while a blend of cheeses creates a rich, velvety sauce. Enjoy a satisfying, nutrition-packed dish that will delight both plant-based enthusiasts and comfort food lovers alike!
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Ingredients
  

1 cup elbow macaroni

1 can (15 oz) chickpeas, drained and rinsed

1 cup buffalo sauce, divided

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup milk (dairy or plant-based)

1/4 cup cream cheese, softened

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Green onions, sliced, for garnish (optional)

Crumbled blue cheese, for garnish (optional)

Instructions
 

Cook the Pasta: Begin by filling a large pot with water, adding salt generously, and bringing it to a rolling boil. Stir in the elbow macaroni and cook according to the package instructions until the pasta is al dente. Once cooked, drain the pasta well and set it aside.

    Prepare the Chickpeas: In a mixing bowl, take half of the drained and rinsed chickpeas and mash them using a fork or potato masher until they become chunky. Leave the remaining half of the chickpeas whole to add texture. Combine both mashed and whole chickpeas with 1/2 cup of buffalo sauce, ensuring they are well coated, and set aside.

      Make the Cheese Sauce: In a medium saucepan placed over medium heat, add the olive oil and allow it to warm. Sprinkle in the garlic powder, onion powder, and smoked paprika. Sauté the spices for about 1 minute until they release their aroma.

        Add Cream and Cheese: Lower the heat to a gentle simmer and incorporate the softened cream cheese into the saucepan along with the milk. Whisk until the mixture is smooth and combined. Gradually add in the shredded cheddar and mozzarella cheeses while stirring continuously, allowing the cheeses to melt completely and create a creamy cheese sauce. Season with salt and pepper according to your taste preferences.

          Combine All Ingredients: In a large pot, combine the cooked elbow macaroni, the chickpea mixture tossed with buffalo sauce, and the creamy cheese sauce. Stir everything together thoroughly until it’s evenly mixed. If you'd like more spice, feel free to drizzle in additional buffalo sauce according to your taste.

            Bake (optional): Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. If you prefer an extra cheesy topping, sprinkle additional cheese over the top. Bake for 15-20 minutes or until the dish is bubbly and the top is golden brown.

              Garnish and Serve: After baking, allow the mac and cheese to cool slightly before serving. If desired, garnish with sliced green onions and crumbled blue cheese for added flavor. Serve warm and enjoy!

                Prep Time: 15 min | Total Time: 40 min | Servings: 4 servings