Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the chickpea pasta and cook it until al dente, about 7-9 minutes, stirring occasionally. Drain the cooked pasta in a colander and set it aside while you prepare the cheese sauce.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of flour to create a roux, cooking for 1-2 minutes until it forms a paste and begins to turn golden. Gradually whisk in 2 cups of milk, continuing to stir until the sauce thickens and bubbles gently, around 5 minutes. Season the sauce with garlic powder, mustard powder, salt, and pepper to taste.

Reduce the heat to low and stir in 2 cups of shredded white cheddar cheese into your thickened sauce. Keep stirring until the cheese melts completely and the sauce becomes silky and smooth, about 2-3 minutes.

Add the drained chickpea pasta to the cheese sauce, using a wooden spoon to gently toss the pasta until it is evenly coated. Cook together on low heat for another 2-3 minutes to ensure the pasta is heated through.

Transfer the mac and cheese into a greased baking dish. Sprinkle panko breadcrumbs evenly over the top for extra texture. Place the dish into a preheated oven at 350°F and bake for 15-20 minutes, or until the top is golden brown and bubbly.

Remove the mac and cheese from the oven and let it cool slightly before serving. Garnish with chopped parsley or a sprinkle of smoked paprika.