# 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 instructions 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 - Pour the blended cottage cheese sauce into a large saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheese. Cook gently, stirring continuously, until cheese melts and sauce is smooth, about 2 to 3 minutes. Do not boil.
04 - Add the drained macaroni to the sauce. Toss thoroughly to coat all noodles evenly. Adjust seasoning if necessary.
05 - Serve warm, garnished with chopped chives or parsley and toasted breadcrumbs if desired.
