Bone Broth Mac and Cheese (Easy One-Pot Chickpea Pasta)
This bone broth mac and cheese is a creamy, one-pot meal made with chickpea pasta for extra protein and fiber. A quick, toddler-friendly recipe with simple ingredients and optional veggie boosts.
Equipment
- saucepan or pot
- measuring cups and spoons
Ingredients
- 8 oz chickpea pasta any shape
- 2 cups bone broth unsalted or low sodium
- ½ -1 cup milk of choice or more as needed
- 1 cup shredded cheddar cheese
- ¼ cup parmesan cheese optional
- 1-2 tablespoon butter or olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
optional add-ins:
- 2-4 tablespoon plain Greek yogurt
- 2-4 tablespoon pumpkin purée
- ¼-½ cup peas
- ¼-½ cup cauliflower rice
- ¼-½ cup green beans or chopped broccoli
Instructions
- In a medium pot, bring bone broth to a boil. Add chickpea pasta and cook until tender, stirring occasionally. Do not drain.
- Stir in butter, garlic powder, and onion powder while pasta is still warm.
- Remove from heat and add shredded cheddar, ½ cup milk, and parmesan. Stir until melted and creamy. Add more milk or broth if needed.
- Stir in optional Greek yogurt or veggie add-ins if using. Serve warm.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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