Ingredients
Scale
- 16 oz high-protein elbow pasta (such as chickpea or lentil pasta)
- 2 cups low-fat cottage cheese
- 2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup skim milk or unsweetened almond milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup Panko breadcrumbs (optional for topping)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to the package instructions, but stop about 2 minutes early so the pasta is slightly firm (al dente). It will finish cooking in the oven. Drain the pasta and set it aside.
- While the pasta boils, place the cottage cheese, milk, garlic powder, onion powder, smoked paprika, salt, and pepper into a high-speed blender or food processor. Blend until the mixture is completely smooth and no lumps remain. This step is crucial for achieving that classic “nacho cheese” consistency without the extra fat.
- In a large mixing bowl or back in the pasta pot, combine the cooked pasta with the blended cottage cheese sauce. Add 1.5 cups of the shredded sharp cheddar cheese. Stir everything together until the pasta is evenly coated and the cheese begins to melt slightly from the heat of the noodles.
- Transfer the mixture into a 9×13 inch baking dish. Spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. If you want an extra crunch, sprinkle the Panko breadcrumbs over the cheese. Bake for 20-25 minutes until the cheese is bubbly and the edges are slightly golden brown.
- Remove the dish from the oven and let it sit for 5 minutes to allow the sauce to set. This prevents the mac and cheese from being too runny when served. Garnish with fresh parsley and serve warm to your hungry Thanksgiving guests.
- Cook Time: 40 minutes