Begin by bringing a large pot of salted water to a boil. Add the chickpea pasta and cook according to package instructions until al dente, about 7-9 minutes.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of flour for 1-2 minutes.

Gradually pour in 3 cups of milk while continuously whisking to avoid lumps, cooking for about 4-5 minutes until thickened.

Add 1 teaspoon of garlic powder, 1 teaspoon of mustard powder, and salt and pepper to taste, stirring well.

Lower the heat to medium-low and fold in 2 cups of shredded white cheddar cheese until melted and smooth.

Add the cooked chickpea pasta to the cheese sauce, gently tossing to coat each piece. Heat through for 2-3 minutes.

Transfer to a greased baking dish, top with gluten-free breadcrumbs if desired, and bake at 350°F for 15-20 minutes.

Let cool for a minute before serving, garnishing with fresh parsley or smoked paprika.