# Ingredient List:
→ Pasta
01 - 10.5 oz high-protein pasta (e.g., 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
# Directions:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup of cooking water. Set pasta aside.
02 - Blend cottage cheese, milk, cheddar, Parmesan, nutritional yeast (if using), cornstarch, Dijon mustard, garlic powder, onion powder, black pepper, and salt until completely smooth and creamy.
03 - Pour blended sauce into a saucepan and heat over medium-low, whisking constantly until thickened and just starting to bubble, about 3 to 5 minutes. If sauce thickens too much, add reserved pasta water to adjust consistency.
04 - Add drained pasta into the sauce and toss thoroughly to coat. Heat through for 1 to 2 minutes.
05 - Transfer mixture to a baking dish, sprinkle evenly with breadcrumbs, and broil for 2 to 3 minutes until golden and crisp.
06 - Garnish with chopped parsley and serve immediately.
