About this recipe
Cottage cheese blends into a smooth base that stretches the cheddar without needing a heavy cream sauce.
Cook the pasta while you blend. The sauce comes together in the same pot once the noodles are drained.
Keep the heat gentle after the cheese goes in. Soft warmth melts it. A hard boil can make it grainy.
COOK THE PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook pasta until al dente, usually 8 to 10 minutes. Reserve 3/4 cup pasta water, then drain.
BLEND THE SAUCE
Step 2
While the pasta cooks, blend cottage cheese, milk, garlic, and mustard if using until completely smooth.
FINISH
Step 3
Return the empty pot to low heat. Add the blended mixture and grated cheddar. Stir until the cheddar melts and the sauce is creamy, 2 to 3 minutes. Do not boil hard.
Step 4
Add drained pasta and a splash of pasta water. Toss over low heat until coated and glossy, 1 to 2 minutes. Loosen with more pasta water if needed.
Step 5
Season with salt and pepper. Dust with paprika if using and serve immediately.
Tips
Finely grated cheddar melts faster and more evenly than thick shreds.
Leftovers reheat with a splash of milk over low heat so the sauce loosens again.
Swaps
CheddarReduced-fat cheddar
Same weight. Slightly less rich, still melts.
Cottage cheesePart-skim ricotta
Blend the same way. Softer and a little lower protein.
Equipment
large pot · blender or food processor
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