# 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 - 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
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
02 - Combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt in a blender or food processor. Blend until completely smooth and creamy.
03 - Transfer the blended sauce to a saucepan over medium-low heat. Stir in shredded cheddar and Parmesan. Cook gently, stirring frequently, until the cheese melts and the sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add the drained pasta to the cheese sauce. Toss thoroughly to ensure even coating. Adjust seasoning as needed.
05 - Plate the pasta warm, garnished with chopped chives or parsley and toasted breadcrumbs if desired.
