# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni
02 - 1 tsp salt for pasta water
→ Sauce
03 - 14 oz low-fat cottage cheese
04 - 0.5 cup milk (dairy or unsweetened plant-based)
05 - 1 cup shredded sharp cheddar cheese
06 - 0.25 cup grated Parmesan cheese
07 - 2 tbsp cream cheese
08 - 0.5 tsp garlic powder
09 - 0.5 tsp onion powder
10 - 0.5 tsp ground black pepper
11 - 0.25 tsp smoked paprika (optional)
12 - Salt, to taste
→ Topping (optional)
13 - 2 tbsp chopped chives or parsley
14 - 0.25 cup toasted breadcrumbs
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente following package instructions. Drain and set aside.
02 - In a blender or food processor, combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt. Process until fully smooth and creamy.
03 - Transfer the blended sauce to a large saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheeses. Cook gently, stirring continuously until cheeses melt and sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add the drained pasta to the sauce and toss thoroughly to ensure even coating. Adjust seasoning to taste.
05 - Serve warm, optionally garnished with chopped chives or parsley and toasted breadcrumbs.
