12ozBanza chickpea pasta shells (about 1.5 boxes)I love using Chickpea pasta but you can totally use regular wheat pasta if it's what you have on hand
2/3cupgreen peas, frozen
1cupwhite cheddar cheese, freshly shredded
2-3tbsppanko bread crumbs(optional)
fresh parsley, chopped(optional)
Cook pasta according the package instructions. When there is a bout 1.5 minutes left on your pasta timer, add frozen green peas straight into the boiling water and boil together for the remaining cook time.
Drain pasta and peas and then pour back into the cooking pot. Set aside on the counter.
While the pasta is cooking, melt butter in a small sauce pan. Add 2 tbsp of flour and cook over medium/medium high heat for 1 minute.
Turn the heat down to low and slowly stream in 2 cups of milk while whisking continuously to get rid of any lumps.
Turn heat back up to medium/medium high heat and cook while whisking frequently for 6-9 minutes until thick and bubbly.
Remove from heat and add in white cheddar cheese. Stir until smooth. Add in salt, pepper, mustard and onion pepper. Stir to combine.
Pour cheese sauce over the cooked pasta and peas and gently fold to combine.
Add a crispy top (optional)
Transfer the mac-n-cheese to an oven proof dish or skillet.
Turn the oven on the broil setting.
Sprinkle the top of the pasta with 2-3 tbsp panko bread crumbs.
Broil for 2-4 minutes until the breadcrumbs brown and get cripsy. Be sure to keep an eye on it as it can burn easily.
Remove from oven and sprinkle with fresh chopped parsley. Enjoy!
You can totally serve the Mac-n-cheese without any breadcrumbs but I think the addition of the crispy top adds a nice contrast to the dish. This recipe also works well with different kinds of pasta.