Chickpeas & Cheddar Sauce With Chickpea Crispies

What if macaroni and cheese weren’t made with macaroni, but a can of chickpeas instead? This Big Little Recipe just happens to be gluten-free and comes together in the blink of an eye. The method is inspired by Melissa Clark’s Genius Stovetop Mac & Cheese, in which you heat heavy cream, stir in grated cheddar, and call it a day. Perhaps it goes without saying, but this two-ingredient cheese sauce is a dream anywhere and everywhere—try it spooned over roasted onions or steamed broccoli next. To add crunch to an otherwise soft, saucy situation, I like chopping up a handful of chickpeas, throwing these into sizzling oil, and letting them crisp. Within a few minutes, they turn into a crackly topping as delightful as panko or potato chips. If you want to be a rebel, you can swap in another canned bean you love. I bet pintos would be awesome. Let me know about any off-road adventures in the comments below.