Easy Chickpea Mac and Cheese

Here’s my go-to chickpea mac and cheese recipe, combining the comfort of traditional mac and cheese with protein-packed chickpeas for a healthier twist. The creamy sauce and tender pasta come together with a handful of pantry ingredients you probably already have at home.

This dish has become my kids’ favorite weeknight dinner, and I love that they’re getting extra nutrition without even knowing it. I often make a double batch because the leftovers heat up so well for lunch the next day. Who doesn’t love mac and cheese for lunch?

What Kind of Chickpeas Should I Use?

For this mac and cheese recipe, any canned chickpeas will work well, though I tend to reach for low-sodium varieties so I can better control the salt level in the final dish. If you’re using regular canned chickpeas, you might want to give them a quick rinse to remove any excess sodium. While you could cook dried chickpeas from scratch, canned chickpeas are a real time-saver and work just as well in this recipe. Just make sure to drain them well – excess liquid can make your sauce too runny. If you’re feeling fancy, some brands offer organic chickpeas, but regular ones will give you equally good results in this creamy sauce.

Options for Substitutions

This vegan mac and cheese recipe is super adaptable! Here are some easy swaps you can try:

• Jalapeños: Not into spicy food? You can skip the jalapeños entirely, or swap them with mild green chilies. For heat lovers, serrano peppers make a good substitute.
• Gluten-free shell pasta: Any pasta shape works here – regular wheat pasta, chickpea pasta, or other gluten-free options. Just keep in mind that cooking times might vary depending on what you use.
• Plant-based milk: Most unsweetened plant milks work well – try oat, soy, or almond milk. Just avoid coconut milk as it can add a sweet taste that might not work here.
• Nutritional yeast: This is pretty important for the cheesy flavor, but if you’re not strictly vegan, you could use grated parmesan instead. Use about half the amount if you go this route.
• Arrowroot/tapioca powder: Cornstarch works just as well for thickening – use the same amount. Just be sure to mix it with cold liquid first to avoid clumps.
• Chickpeas: While chickpeas add nice protein and texture, you could use white beans or even roasted cauliflower if you prefer. Just make sure to drain and pat them dry before using.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan mac and cheese is achieving that creamy, smooth sauce texture – using too little liquid or adding the nutritional yeast too quickly can result in a grainy or lumpy sauce. To prevent this, always whisk the arrowroot powder with cold plant milk first, then gradually add it to your warm base while stirring constantly. Another common mistake is overcooking the gluten-free pasta – check it 2-3 minutes before the package instructions suggest, as it can quickly go from perfectly al dente to mushy. When blending the sauce ingredients, start with room temperature plant milk and gradually add the hot ingredients to prevent the sauce from becoming grainy, and don’t forget to taste and adjust the seasonings before combining with the pasta – the nutritional yeast flavor can vary by brand, so you might need more or less than the recipe suggests.

What to Serve With Chickpea Mac and Cheese?

This plant-based mac and cheese pairs wonderfully with simple roasted vegetables like broccoli or Brussels sprouts, which add a nice green element to the plate. Since the dish has a kick from jalapeños, a cool side salad with crisp lettuce, cucumber, and cherry tomatoes can help balance out the heat. For extra protein and crunch, try adding some pan-roasted pine nuts or pumpkin seeds on top, or serve it alongside some homemade garlic bread to soak up the creamy sauce. If you’re feeding a crowd, a side of simple steamed green beans or roasted carrots would round out the meal nicely.

Storage Instructions

Keep Fresh: This vegan mac and cheese stays good in the fridge for up to 4 days when stored in an airtight container. The sauce might thicken up a bit in the fridge, but don’t worry – that’s totally normal! Just give it a good stir when you’re ready to eat.

Freeze: You can freeze portions of this dish for up to 2 months in freezer-safe containers. The pasta texture might change slightly after freezing, but the flavors will still be there. Just make sure to let it cool completely before popping it in the freezer.

Reheat: When reheating, add a splash of plant-based milk or vegetable broth to bring back the creamy consistency. Warm it up on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals. If the sauce seems too thick, just add a little more liquid until you get your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 130-140 g

Ingredients

For the roasted chickpeas and jalapenos:

• 1/2 tsp chili seasoning
• 2 jalapenos (halved and deseeded)
• 1/2 tsp cumin
• 1 tbsp olive oil
• 1/4 tsp onion salt
• Pinch salt
• Pinch pepper
• 1/2 tsp paprika
• 1 can chickpeas (rinsed and drained)

For the pasta:

• 16 oz gluten-free shell pasta (I like Jovial brand for best texture)
• 2 to 3 tbsp olive oil
• 1/4 tsp salt
• 1/2 tsp minced garlic
• 1/4 tsp pepper
• 4 cups water

For the cheese sauce

• 2/3 to 3/4 cup nutritional yeast (use Bob’s Red Mill for a cheesy flavor)
• 2 tsp hot sauce
• 1/2 cup vegetable broth
• 1 cup plant-based milk (unsweetened almond or cashew milk works well)
• 1/2 tsp minced garlic
• 1 1/4 tbsp arrowroot powder

Step 1: Prep and Bake Jalapeños and Chickpeas

Preheat your oven to 400°F (200°C).

Slice the jalapeños into 1/4-inch to 1/2-inch thick rounds, ensuring they are not too thin to prevent overcooking.

In a bowl, combine the sliced jalapeños with chickpeas, paprika, chili powder, cumin, garlic salt, and salt/pepper.

Add 1 tablespoon of oil and mix well to coat.

Spread this mixture evenly on a baking sheet, then bake for 15-20 minutes, or until the chickpeas are crispy and the jalapeños are slightly charred.

Step 2: Cook the Pasta

While the jalapeños and chickpeas are baking, cook your pasta according to the package directions.

For improved texture, add 2 teaspoons of salt to the boiling water.

Once cooked, thoroughly drain the pasta and return it to the pot.

Toss the pasta with 2 to 3 tablespoons of olive oil and 1/2 teaspoon minced garlic over low heat.

Season with 1/4 teaspoon of salt/pepper to taste.

Step 3: Prepare the Cheesy Sauce

In a small saucepan, whisk together non-dairy milk, broth, nutritional yeast flakes, garlic, and arrowroot powder.

Bring to a quick boil, then reduce the heat to low.

Stir continuously until a thickened “cheesy” sauce forms.

If you prefer a thinner sauce, add a few more tablespoons of milk before incorporating it into the pasta.

Step 4: Combine Pasta and Sauce

Add the prepared sauce to the pasta in the pot and mix well to coat the pasta evenly.

If the pasta seems too dry, you can toss in 1-2 tablespoons more olive oil to achieve the desired consistency.

Step 5: Final Assembly and Serve

Once the jalapeños and chickpeas are done baking, add them to the pasta.

Gently stir to combine all the ingredients.

Taste and adjust seasoning with more salt/pepper if needed.

Garnish with fresh cilantro before serving.

Enjoy your flavorful, spicy pasta dish!