Banzai Chickpea Mac & Cheese, Elbows & Classic Cheddar

15 g (per serving) protein. 2 x protein. 2.5 x fiber. 30% fewer carbs (Net carbs = total carbs - dietary fiber). Compare to the leading average mac & cheese. Gluten-free. Certified gluten free. gfco.org. See nutrition facts for sodium. Why make mac out of chickpeas? Because chickpeas make delicious mac. They're also one of the most sustainable sources of protein and are packed with nutrients. Your childhood dream of eating mac & cheese every night? It's finally come true. Low glycemic index. rBST-free (No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows). eatbanza.com. how2recycle.info. (at)EatBanza. 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 1/2 cup lowfat milk, then sprinkle cheese overtop. Mix well and enjoy! (optional: add 2 tbsp unsalted butter for a richer flavor). ©2014 Banza LLC

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