# What You'll Need:
→ Pasta
01 - 10.5 oz elbow macaroni (or other short pasta)
02 - 1 tsp salt (for pasta water)
→ Sauce
03 - 14 oz low-fat cottage cheese
04 - ½ cup milk (dairy or unsweetened plant-based)
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp cream cheese
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp ground black pepper
11 - ¼ tsp smoked paprika (optional)
12 - Salt, to taste
→ Topping (optional)
13 - 2 tbsp chopped chives or parsley
14 - ¼ cup toasted breadcrumbs
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain thoroughly 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. Blend until completely smooth and creamy.
03 - Transfer the blended mixture to a saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheese. Gently cook, stirring continuously, until cheeses are fully melted and the sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add the drained pasta to the cheese sauce and toss thoroughly to ensure even coating. Adjust seasoning with salt and pepper as needed.
05 - Plate the mac and cheese warm. Optionally garnish with chopped chives or parsley and toasted breadcrumbs for added texture and flavor.
