# What you'll need:
→ Pasta
01 - 10.5 oz high-protein pasta (chickpea, lentil, or whole wheat)
→ Cheese Sauce
02 - 1⅓ cups low-fat cottage cheese
03 - ½ cup low-fat milk (dairy or unsweetened plant-based)
04 - 1 cup shredded sharp cheddar cheese
05 - ¼ cup freshly grated Parmesan cheese
06 - 1 tablespoon nutritional yeast (optional)
07 - 1 tablespoon cornstarch or arrowroot powder
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon salt, or to taste
→ Topping (optional)
13 - ¼ cup whole wheat breadcrumbs
14 - 1 tablespoon finely chopped fresh parsley
# Method:
01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup of the cooking water, then set pasta aside.
02 - Combine cottage cheese, milk, cheddar, Parmesan, nutritional yeast (if using), cornstarch, Dijon mustard, garlic powder, onion powder, black pepper, and salt in a blender. Blend until smooth and creamy.
03 - Pour the blended sauce into a saucepan. Warm over medium-low heat while whisking continuously until the sauce thickens and begins to bubble, about 3 to 5 minutes. Add reserved pasta water as needed to adjust consistency.
04 - Add the drained pasta to the sauce. Toss thoroughly to coat and heat through for 1 to 2 minutes.
05 - Transfer mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2 to 3 minutes until golden brown, if desired.
06 - Serve immediately garnished with chopped fresh parsley.
