Ingredients
Scale
- 8 ounces pasta (ziti, elbow, shells, or cavatappi)
- 12 ounces fresh broccoli florets, chopped into small bite-sized pieces
- 1 ½ cups cheddar cheese, freshly shredded, divided
- 1 cup cottage cheese, full fat
- ⅓ cup grated Parmesan cheese
- 1 cup milk (low-fat or full-fat)
- 1 teaspoon cornstarch
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 2 cups cooked chicken, shredded (about 6 ounces)
Instructions
- Cook the pasta according to package directions until al dente. In the last 2 minutes of cooking, add the chopped broccoli. Drain and set aside.
- In a medium bowl, whisk together the milk and cornstarch until smooth.
- In a large saucepan over medium heat, combine the milk mixture with cottage cheese, 1 cup of cheddar cheese, Parmesan cheese, Dijon mustard, garlic powder, onion powder, and salt. Stir continuously until the cheeses are melted and the sauce is creamy.
- Add the cooked pasta, broccoli, and shredded chicken to the cheese sauce, stirring gently to combine.
- Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese.
- Bake in a preheated oven at 350°F for about 20 minutes, or until bubbly and golden on top.
Notes
- Use full-fat cottage cheese for creamier texture.
- Adjust salt to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg