Fill a large pot with water and add a pinch of salt. Bring to a rapid boil, add the chickpea pasta, and cook according to package instructions, about 7–9 minutes, until al dente. Drain and set aside.

In a medium saucepan over medium heat, melt 2 tablespoons of butter until bubbly. Whisk in 2 tablespoons of gluten-free flour and stir constantly for 1–2 minutes to form a roux.

Gradually pour in 2 cups of milk while whisking continuously, cooking for about 5 minutes until the mixture thickens.

Reduce heat to low, stir in 2 cups of shredded white cheddar cheese until melted. Add 1 teaspoon of garlic powder, 1 teaspoon of mustard powder, and season with salt and pepper.

Carefully add the drained chickpea pasta to the cheese sauce, stirring gently to coat. Keep heat low and warm for 2–3 minutes.

If baking, preheat oven to 350°F (175°C). Transfer to a greased baking dish, sprinkle with breadcrumbs, and bake for about 20 minutes until golden brown.

Remove from oven, let it sit for a few minutes. Optionally garnish with fresh parsley or smoked paprika, serve warm.