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450g 2% Cottage Cheese

80g 2% Cheddar

20g Parmigiano Reggiano

30g Cheddar Powder

150g 1% Milk

Salt to taste

Pepper to taste

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1. Add entire container of 450g 2% cottage cheese, 80g cheddar, 20g Parmesan, 30g cheddar powder, 150g milk, salt and pepper to a pot

2. Heat the mixture just until warm, not hot

3. Transfer the warm mixture to a food processor

4. Blend until smooth, approximately 45 seconds to 1 minute

5. Store the sauce in a jar or container

6. Strain cooked pasta and let sit for 2-3 minutes

7. Add desired amount of sauce to warm pasta and stir until combined

8. If sauce separates, remove from heat, let sit 5 minutes, then stir continually until re-constituted

IMPORTANT NOTES: - Do not heat the sauce separately before adding to pasta, this can cause it to separate. For best results, strain the cooked pasta, let sit for 2-3 minutes (so it isn't extremely hot when adding to the sauce), then add the desired amount of sauce to the warm pasta. - The sauce will thicken up in the fridge, but when you add to warm pasta it will melt and combine easily (similar to those sauces that come with Velveeta Shells and Cheese). - IF the sauce "separates" when you add to the pasta, remove from heat and let it sit for ~5 minutes. Then, stir the pasta continually and the sauce will re-constitute. The separating issue typically is caused by excess heat but is resolved once it cools down a bit and is stirred. Ingredients: 450g 2% Cottage Cheese (one entire 16oz container) 80g 2% cheddar (or cheddar of choice) 20g Parmigianno Reggiano 30g Cheddar Powder (buy in bulk on Amazon or use packets found in boxed Mac n Cheese) 150g 1% milk Salt/Pepper to taste Per Serving* (makes 4) 210 Cals 25g Protein 9g Carbs 10g Fat *A "serving" makes enough for 4oz of pasta. The entire recipe makes enough for 1 pound of pasta.