Gluten Free Broccoli Mac & Cheese with Crispy Parmesan Chickpeas

Heat oven to 400°F.

Sort chickpeas to pick out and discard any loose skins. Pat chickpeas dry with paper towels; place in medium bowl.

Add garlic powder and 1 Tbsp. of the oil; mix lightly.

Spread into single layer on parchment-covered rimmed baking sheet.

Bake 25 min.

Add Parmesan cheese to the chickpeas along with the remaining oil; stir. Bake an additional 15 to 20 min. or until chickpeas are deep golden brown in color and crisp in the centers, stirring occasionally.

Meanwhile, cook Macaroni in large saucepan as directed on package, adding broccoli to the cooking water for the last 3 min.

Drain macaroni mixture; return to saucepan. Add Cheese Sauce and tomatoes; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently.

Serve topped with the chickpeas.

Serving Suggestion:

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Nutrition Information Per Serving: 520 Calories, 21g Total Fat, 4.5g Saturated Fat, 20mg Cholesterol, 1380mg Sodium, 62g Total Carbohydrate, 7g Dietary Fiber, 5g Total Sugars, 20g Protein, 0%DV Vitamin D, 10%DV Calcium, 10%DV Iron, 10%DV Potassium