I was contacted recently by Banza, a company I’d not previously been aware of. They let me know they were debuting a line of boxed mac and cheeses and wanted to know if I would give them a try.
Of course I would! Banza specializes in chickpea pasta, and each of their boxed mac and cheeses are gluten free, high fiber, soy free, non GMO, low glycemic index, and rBST free.
Here is my review of Banza’s Shells with Classic Cheddar mac and cheese. This box offers twice the protein, eight times and fiber and fewer net carbs than your average mac and cheese. Healthy mac and cheese??? Yes, it IS possible and does exist!
Here’s everything you’ll need to make this mac and cheese: box, milk, and butter. I went with fat-free milk as that’s what I happened to have in the fridge.
Above is the cheese powder, and below are the box contents.
I cooked the pasta per the box directions, then drained it and added it back to the pan. The directions specifically state to make the sauce, THEN add the pasta back to the pan, but apparently I can’t read very well.
After the pasta was back in the pan, I added the cheese powder, 1/4 cup of fat-free milk and two tablespoons of butter and stirred and stirred.
You can see the pure creaminess in the photo alone! I can tell you, it was lovely in person as well.
Three solid elbows up for Banza’s Shells with Classic Cheddar. Delicious!It has a nice, solid cheddar flavor and wasn’t too salty as some other boxed mac and cheeses can be.
And if you want to up the creamy ante, you can sub in 1/3 cup of heavy cream for the milk and butter that the directions call for. Only if you’re feeling decadent, of course.
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