Cottage Cheese Mac and Cheese

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  8 oz Rotini Pasta
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  0.8 cup Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  0.8 cup 2% Milk
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  1 tbsp Cornstarch
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 tsp ¼ teaspoon kosher salt (plus additional to taste)
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  0.3 tsp Garlic powder
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  0.3 tsp Paprika, Ground
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  4 oz Cheddar Cheese
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  Chives, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook until al dente, about 8–10 minutes, stirring occasionally. Reserve ½ cup pasta cooking water, then drain the pasta in a colander.
2. 2While the pasta cooks, combine the cottage cheese, milk, cornstarch, dijon mustard, garlic powder, paprika, and a pinch of salt in a blender or food processor. Blend until completely smooth, about 1–2 minutes.
3. 3Pour the blended sauce into a large, deep skillet and place over medium heat. Cook, stirring often, for 3–5 minutes until the sauce thickens slightly and small bubbles form at the edges—do not let it boil.
4. 4Reduce the heat to low. Add the shredded cheddar one small handful at a time, stirring constantly after each addition until melted and fully incorporated. Continue until all the cheese is added and the sauce is smooth and glossy, about 2–3 minutes.
5. 5Add the drained pasta to the skillet and stir until evenly coated. Loosen the sauce with splashes of reserved pasta water as needed until you reach a creamy consistency. Taste and adjust seasoning.
6. 6Divide the mac and cheese evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7When ready to serve, reheat in a microwave or stovetop over low heat, stirring gently and adding a splash of milk if needed to restore creaminess. Top with fresh chives.