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Mac and cheese has long held a cherished place in the hearts and stomachs of many, emerging as a quintessential comfort food that evokes feelings of nostalgia and warmth. Its creamy, cheesy goodness has made it a staple in households across the globe, often associated with childhood memories of cozy dinners or family gatherings. However, in recent years, innovative culinary twists have breathed new life into this classic dish, appealing to a broader range of dietary preferences and flavor profiles. One such delightful adaptation is Buffalo Chickpea Mac and Cheese, a dish that infuses the beloved creaminess of mac and cheese with the bold, zesty kick of buffalo sauce and the hearty texture of chickpeas.

Buffalo Chickpea Mac and Cheese

Discover a delicious twist on a beloved classic with Buffalo Chickpea Mac and Cheese. This recipe combines creamy, cheesy goodness with the zesty kick of buffalo sauce and hearty chickpeas, making it a perfect vegetarian option for any meal. Packed with protein and flavor, it's easy to prepare and sure to satisfy. Ideal for weeknight dinners or gatherings, this innovative dish brings warmth and comfort to your table while offering a fun take on traditional mac and cheese.
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Ingredients
  

1 cup elbow macaroni

1 can (15 oz) chickpeas, drained and rinsed

1 cup buffalo sauce, divided

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup milk (your choice of 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 pepper, to taste

Green onions, sliced, for garnish (optional)

Crumbled blue cheese, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring well-salted water to a vigorous boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-9 minutes. Once cooked, drain the macaroni in a colander and set aside.

    Prepare the Chickpeas: In a mixing bowl, mash half of the chickpeas using a fork or a potato masher until you achieve a chunky consistency. Leave the remaining chickpeas whole for a delightful texture contrast. Drizzle in 1/2 cup of buffalo sauce over the chickpeas, tossing well to coat. Set aside to allow the flavors to meld.

      Make the Cheese Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic powder, onion powder, and smoked paprika, stirring for about 1 minute, until fragrant. This will infuse the oil with flavor.

        Incorporate Cream and Cheese: Lower the heat to low, then add the softened cream cheese and milk to the saucepan. Stir continuously until the mixture is completely smooth. Gradually introduce the shredded cheddar and mozzarella cheeses, stirring constantly until all the cheese has melted into a creamy sauce. Season the cheese sauce with salt and pepper to taste.

          Combine Ingredients: In a large pot, combine the cooked elbow macaroni, the buffalo-sauce-coated chickpeas, and the creamy cheese sauce. Stir thoroughly to ensure that everything is well mixed and coated. For a spicier kick, feel free to add in an extra splash of buffalo sauce.

            Bake (Optional): Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. If you desire a gooey cheesy top, sprinkle more shredded cheese on top. Bake in the oven for 15-20 minutes, or until the dish is bubbly and has developed a golden crust.

              Garnish and Serve: Once baked, take it out of the oven and let it cool slightly. Before serving, garnish with sliced green onions and crumbled blue cheese, if desired. Serve your flavorful buffalo chickpea mac and cheese warm for a delicious meal.

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