Ingredients:

  • 16 oz whole wheat elbow macaroni
  • 1.5 cups 2% fat cottage cheese
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 pinch ground nutmeg
  • 0.5 cup steamed butternut squash puree
  • 0.25 cup unsweetened almond milk
  • 0.5 cup reserved pasta water
  • 0.25 cup whole wheat panko breadcrumbs
  • 2 tbsp parmesan cheese, finely grated

Instructions:

  1. Bring a large pot of salted water to a boil. Add the whole wheat macaroni and cook according to package directions until al dente, usually 1-2 minutes less than the standard instructions.
  2. Before draining the pasta, carefully scoop out 0.5 cup of the starchy pasta water and set aside.
  3. In a high-speed blender, combine the cottage cheese, 1.5 cups sharp white cheddar cheese, freshly grated, nutritional yeast, garlic powder, onion powder, smoked paprika, nutmeg, butternut squash puree, and almond milk.
  4. Blend on high until the mixture is completely smooth and velvety.
  5. Drain the pasta and return it to the warm stockpot over low heat. Pour the blender sauce over the noodles.
  6. Gradually add the reserved pasta water while stirring until the sauce emulsifies and clings to the noodles.
  7. Optional: Transfer to a baking dish, top with panko and parmesan, and broil for 2-3 minutes until golden brown.