Ingredients:

  • 227g (8 oz) elbow macaroni or cavatappi pasta
  • 450g (2 cups) full fat (4%) cottage cheese
  • 225g (2 cups) freshly grated sharp cheddar cheese
  • 60g (1/4 cup) sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp mustard powder
  • 60ml (1/4 cup) reserved starchy pasta water

Instructions:

  1. Boil the pasta. Cook the 227g of cavatappi in heavily salted water for 1 minute less than the package directions. Note: This ensures it stays al dente and doesn't turn to mush during the final mix.
  2. Save the water. Before draining, dip a measuring cup into the pot and grab 60ml of that cloudy, starchy water.
  3. Prepare the base. While the pasta cooks, put the 450g of cottage cheese and 60g of sour cream into a blender.
  4. Add the spices. Toss in the garlic powder, smoked paprika, and mustard powder.
  5. Liquefy the mixture. Blend on high for 45 to 60 seconds until the sauce is completely smooth and glossy.
  6. Drain the noodles. Get rid of the rest of the water but don't rinse the pasta; we need those surface starches.
  7. Combine the elements. Return the pasta to the warm pot over the lowest possible heat setting.
  8. Introduce the sauce. Pour the blended mixture over the noodles and stir constantly until the steam begins to rise.
  9. Fold in cheddar. Add the 225g of freshly grated sharp cheddar in three batches.
  10. Adjust the viscosity. Slowly drizzle in the reserved pasta water while stirring until a velvety coating forms.