Base Ingredients

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8 oz elbow macaroni, shells, protein pasta, or chickpea pasta

1 ½ cups fat-free cottage cheese

½ cup milk, almond milk, Fairlife, or pasta water

⅓ cup reserved pasta water plus more as needed

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Seasonings & Flavor

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25-30 g cheddar cheese powder

1 tbsp nutritional yeast

½ tsp garlic powder

½ tsp onion powder

¼ tsp smoked paprika or regular paprika

¼ tsp mustard powder or 1 tsp Dijon mustard

to taste Black pepper

only if needed Salt

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Optional Additions

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¼ tsp turmeric for stronger yellow color

¼ cup shredded reduced-fat cheddar for a more real mac texture

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Equipment

Digital Scale

Beast Blender

Silicone Spatula Set

Method

 

1. Boil the pasta in salted water until al dente according to package instructions. Before draining, carefully save at least 1 cup of the hot pasta water.

2. Add the fat-free cottage cheese and ½ cup of milk (or ½ cup pasta water) to your blender. Process on high speed until completely liquid and uniform with zero remaining curds.

3. Return the empty pasta pot to the stove over medium-low heat. Pour in the blended cottage cheese sauce, followed by the cheddar powder, nutritional yeast, garlic powder, onion powder, paprika, mustard powder, and black pepper.

4. Stir gently and continuously over medium-low heat until the sauce becomes warm and uniform. Do not allow it to boil or heat up aggressively, as this causes dairy proteins to separate.

5. Slowly Server your reserved pasta water, a few tablespoons at a time, until the sauce develops a glossy, coat-the-spoon consistency. Add the optional shredded cheese now if using.

6. Add the cooked pasta back into the pot. Fold gently with a spatula until completely covered. Taste the final dish before adding salt, then plate immediately.

Nutrition

Calories: 310kcalCarbohydrates: 44gProtein: 24gFat: 4g

Notes

Cottage Cheese Mac and Cheese Tips & Expert Strategy

TEXTURE AND MOUTHFEEL: This sauce is designed to be ultra-velvety, thick, and smooth. To achieve this, your blender must process the cottage cheese until completely liquified; any remaining curds will ruin the emulsion when heated.

SUBSTITUTION WARNING: Do not skip the low-heat mandate. If you try to speed up the process by cranking the heat to high, the casein proteins in the fat-free cottage cheese will immediately clump and turn watery, destroying your cream sauce.

THE BETTER LATER RULE: Pasta naturally absorbs liquid as it sits. If you store this for meal prep, it will thicken significantly in the fridge. Reheat it exclusively on low power with a splash of milk or water to loosen the structure back up.

PROFESSIONAL FINISHING TOUCH: Serve this hot immediately after tossing. Top with a crack of fresh black pepper or a tiny sprinkle of smoked paprika to enhance the visual appeal and cut through the richness of the cheese base.