Cook the pasta to package directions. Drain the pasta. Then add all the macaroni and cheese ingredients and cook on the stove over medium heat for 5 minutes, or until everything is melted. Make sure to taste and adjust seasonings accordingly.

Once it is melted spread out in a 9 by 9 inch lined baking pan. Use a spatula to spread it out into an even layer. Place in the freezer for at least 1 hour or until hardened.

After 1 hour remove from the freezer and the parchment paper. Use a sharp knife to cut the block into 16 rectangles. I did this by first cutting it in quarters. Then cutting it down the center so there were 8 pieces. Then cutting each piece in half. Place back in the freezer for 15 minutes.

Meanwhile, prepare the chickpea wash by whisking the ingredients together in a medium bowl. This should be large enough to dip the sticks in.

On a flat dish or large bowl combine the breading ingredients.

Take 4 of the sticks out of the freezer and start to bread then. First dip it in the chickpea wash, let any excess drip off. Then toss it in the breadcrumbs, make sure to coat it evenly and get it into any spaces between the macaroni. Then place back in the freezer. It is important to only do a few at a time as once they warm up they may break apart.

Once they are all breaded place in the freezer again for at least 30 minutes or until you are ready to eat them. If keeping them in the freezer for days or until you feel like using them let them harden for 1 hour in the freezer, then place in a container or bag.

Before air frying spray with a bit of cooking spray if you like to make them extra golden and crispy. Place in the air fryer tray so they are not touching, you may need to do this in batches. Air fry at 400°F (204°C). for 15 to 17 minutes or until crispy.

Drizzle with your favorite sauce and green onion.