Can I use regular pasta instead of chickpea noodles?

Absolutely! Any pasta works, from elbows to penne. Chickpea pasta is a great way to sneak in some extra protein, but traditional noodles are always delicious here.

Is there a good substitute for cottage cheese?

Yes, ricotta or Greek yogurt can be used for a similar creamy effect. Cottage cheese blends ultra-smooth, but any mild, creamy cheese will work in a pinch.

Can I bake this mac and cheese for a crunchy topping?

If you love a crispy top, pour the finished mac and cheese into an oven-safe dish, sprinkle with breadcrumbs and extra cheddar, and broil for a few minutes until golden.

How can I make this recipe gluten-free?

Swap in gluten-free pasta and use a gluten-free 1:1 flour blend for the sauce. It thickens just as well and keeps the recipe accessible for everyone.

White Cheddar Mac and Cheese Recipe

Description

Creamy and healthier White Cheddar Mac and Cheese made with chickpea cavatappi noodles, cottage cheese, and low-fat milk. This easy recipe offers a rich cheesy sauce without heavy cream, and is a delicious twist on classic comfort food.

Ingredients

Units Scale

Pasta:

- - 8 oz. chickpea cavatappi noodles (such as Banza)

Sauce:

- - 1 small yellow onion, very finely minced
  - 2 cloves garlic, minced
  - 1 cup low-fat milk (240 ml)
  - 1/2 cup low-fat cottage cheese (112g)
  - 2 Tbsp. all-purpose flour
  - 1 cup white cheddar cheese, shredded (112g)
  - Salt and pepper, to taste

Garnish (Optional):

- Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a pot of salted water to a boil and cook the chickpea cavatappi noodles according to package instructions. Drain the pasta when done, leaving it slightly wet, and set aside.
Sauté Onion and Garlic: Spray a large pan with cooking spray and place over medium heat. Add the finely minced onion and garlic, sautéing until the onions are translucent and the garlic is fragrant, about 3-4 minutes.
Blend Sauce Base: In a separate bowl, use an immersion blender or food processor to blend the low-fat milk and cottage cheese together until the mixture is completely smooth and free from lumps. Add the all-purpose flour and blend again until fully incorporated.
Thicken the Sauce: Pour the blended milk-cheese mixture into the pan with the sautéed onion and garlic. Stir the mixture continuously over medium heat until the sauce starts to thicken; this should take about 2-3 minutes.
Add Cheese: Reduce the heat to low. Add the shredded white cheddar cheese to the thickened sauce. Stir gently until all the cheese is completely melted and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked noodles to the pan with the cheese sauce. Stir well to ensure that all the pasta is evenly coated. Season with salt and pepper to taste.
Finish and Serve: Top with freshly chopped parsley, if desired. Serve the mac and cheese hot and enjoy!

Notes

Nutrition facts are estimated and may vary with ingredient substitutions.
You can use any variety of chickpea noodles or substitute with regular or whole wheat pasta.
For a gluten-free recipe, substitute 1:1 gluten-free flour for all-purpose flour.
Add a few dashes of hot sauce for a spicy twist.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: approx. 240
Sugar: 3g
Sodium: 350mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 14g
Cholesterol: 18mg