Fontina Mac & Cheese Topped w/Chickpea Crumbs

This chickpea elbow pasta topped with chickpea crumbs is so good in this upgraded macaroni and cheese dish. This would make a great addition to your Thanksgiving menu! And, guest what? The leftovers were awesome all by their lonesome the next day!

Fontina Mac & Cheese Topped w/Chickpea Crumbs

Category: Casseroles, SIDES

Servings: 6 Servings

Fontina Mac & Cheese Topped w/Chickpea Crumbs


  • 1 box chickpea elbow macaroni (I used Eat Banza)
  • 4 TBS butter
  • 2 TBS flour
  • 1/2 cup pasta liquid
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup hatch chile sauce or your favorite hot sauce
  • 3 cups cups grated white cheese (I used fontina, parmesan, asiago and mozzarella)
  • 1/2 cup chickpea crumbs (I used Watusee)


  1. Cook pasta according to package directions. Reserve 1/2 cup of pasta liquid before draining.
  2. Heat butter and add flour. Mix until smooth and the flour is lightly browned.
  3. Whisk in pasta liquid, milk & sour cream.
  4. Add in hot sauce.
  5. Add in 1 1/2 cups of the cheese. Mix well.
  6. Return the cooked pasta to the pan & fold together well.
  7. Top with remaining cheese and chickpea crumbs.

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