Broccoli Cheddar Mac & Cheese

Elbows

Ingredients

1 box Chickapea Elbows
2 cups chicken broth (or water)
1 cup milk (I used soy but any unsweetened milk will work)
1 ½ cups broccoli florets, finely chopped
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 ¼ cups cheddar cheese, grated

Welcome to the Chickapea Recipe Club, where comfort classics get a protein-packed upgrade. We're making broccoli cheddar mac & cheese in one pot. It's easy, comforting and will definitely become a new weeknight favourite! Packed with 38g protein per serving.

Watch us make the recipe over on Instagram💛🎥

Instructions

Add everything (except cheese) to a pot: Chickapea Elbows, chicken broth (or water), milk, broccoli, garlic powder, onion powder, salt, and pepper.
Bring to a boil over medium-high heat, stirring occasionally so nothing sticks.
Reduce heat to medium-low and simmer for 5-7 minutes, stirring frequently, until the pasta is cooked through, the broccoli is tender, and most of the liquid is absorbed.
Remove from heat and stir in the cheddar until fully melted and creamy (about 1–2 minutes).
Let sit for 2–3 minutes to thicken before serving. Enjoy!