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gingerbitch
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Blend together 3 cloves garlic, 1.5 cups chicken bone broth, 15 oz white beans drained, 1 tsp Dijon mustard, and ½ c cottage cheese. Pour this into a large stock pan or Dutch oven and bring to a simmer. Add the 8 oz pasta and stir to coat. Make sure the pasta is fully covered. Bring to a boil, cover and cook for 10-15 minutes.
Check on the pasta every few minutes and stir to prevent it from sticking to the bottom. Also monitor the liquid level. If the pasta absorbs too much and is no longer submerged, add enough broth to just cover the top of the pasta. This is common if using gluten free pasta.
When the pasta is done, stir in the 2 cups of any combination of white and yellow cheddar until melted. Then taste and add salt and pepper as desired. I love mine with buffalo!