Directions
- 1Cook pasta according to package directions. Drain and set aside.
- 2Blend cottage cheese, milk, mozzarella, cheddar cheese, nutritional yeast, onion powder, garlic powder, salt and pepper until smooth.
- 3In a pan on low heat, pour in blended cheese sauce. Stir occasionally and let it reduce slightly for a thicker consistency.
- 4Add pasta to the pan and mix well.
- 5Remove from heat and let sit for a minute to thicken.
Ingredients
- 400 g Low-Fat Cottage Cheese
- 100 ml Low-Fat Milk
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 320 g Dry Weight Protein Elbow Pasta
- 130 g Low-Fat Mozzarella
- 3 slices Cheddar Cheese
- 13 g Nutritional Yeast
Equipment
blenderpotwooden spoon
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