Chickpea pasta makes better mac and cheese.
The easy, cheesy oh-so-delicious meal you grew up with just got better. Banza took pasta made from chickpeas and added loads of yummy, cheesy goodness.
With nearly 2x the protein, 3x the fiber, and 30% fewer net carbs, you can make every night mac & cheese night!
6 Boxes / Case
Chickpea Pasta: Chickpea, Tapioca, Xanthan Gum
Cheese: Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Nonfat Milk, Buttermilk, Butter (Cream, Salt), Salt, Lactic Acid, Disodium Phosphate, Annatto and Paprika Extract (color).
What Makes Banza Mac & Cheese Better?
Better for your taste buds. And the planet. And, well... you!
Full of the
2x the protein, 2.5x the fiber, 25% fewer carbs.
Tastes like the mac you know and love.
How to Cook Banza Mac
Bring about 6 cups of water to a rolling boil.
Add Banza and stir immediately.
Cook to desired firmness, stirring occasionally, about 8-9 minutes. Expect some foam.
Strain and rinse with water.
Return Banza to warm pot. Add 1/4 cup lowfat milk, then sprinkle cheese overtop. For a richer flavor, add 2 tbsp unsalted butter.
Mix well and enjoy!
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