JesseEatzA creamy, high-protein Southern-style baked mac and cheese using a blended cottage cheese base and nutrient-dense chickpea pasta.
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Boil the chickpea pasta in salted water for 2 minutes less than the package directions for 'al dente'. Drain and set aside.
Chickpea pasta can get mushy if overcooked, so keep it firm since it will cook more in the oven.
In a blender, combine the cottage cheese, milk, egg, garlic powder, smoked paprika, salt, and pepper. Blend until completely smooth and creamy.
Blending the cottage cheese is the secret to a silky sauce without the fat of a traditional roux.
In a large bowl, toss the cooked pasta with the blended cheese sauce and half of the shredded cheddar.
Pour the mixture into the prepared baking dish and top with the remaining cheddar cheese.
Bake for 20-25 minutes until the cheese is bubbly and the edges are slightly golden.
Let the mac rest for 5 minutes before serving to allow the sauce to set.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.