This is the kind of dinner that takes you straight back to childhood, but with a few upgrades that make it work even better for a weeknight meal. Creamy, cheesy pasta, savory chicken sausage, lots of broccoli and sweet red pepper, and a little pesto ribbon in the middle – all under a golden, bubbly cheddar top? It’s beyond. Great for fall, winter, or honestly, anytime you need a familiar, cozy, taste.
And the not-so-secret sauce is made with blended cottage cheese. You get over 30 grams of protein per serving, and nobody has to know (lol). Creating recipes that taste good and are also better for you is so important to me as a registered dietitian. I don’t specifically track my macros, but I do make a point to get sufficient protein, fiber, and healthy fats throughout the day. I love that this broccoli cheddar pasta checks the protein box while still tasting like the cozy, nostalgic mac and cheese you actually want to eat.
What Makes This Broccoli Cheddar Pasta a Little Different
Ok, so, let’s talk about how the cottage cheese sauce is the true star of the show in this recipe. Blending cottage cheese with cheddar and a few easy seasonings creates a smooth, creamy sauce while adding a solid amount of protein. It’s one of those swaps that doesn’t feel like a swap because you’re still getting that rich, cheesy texture you’d want from a boxed mac and cheese.
Then there’s the broccoli, which provides fiber and plenty of nutrients without taking over the dish. I chop it pretty small so it softens into the pasta and cheese sauce rather than sitting in big broccoli florets on top. Great for picky eaters, or honestly anyone who wants their veggies to be a little less in-your-face.
The chicken sausage adds even more protein and savory flavor, while the red bell pepper brings little pops of sweetness and vitamin C.
And I love the pesto layered through the middle — just enough fresh basil flavor to cut through all that cheesy richness. It’s a comforting, hearty dish that feels indulgent while still giving you that solid mix of protein, veggies, and carbs.
Ingredients You’ll Need:
Cheese Sauce:
- Cottage cheese (I like Good Culture – they have Lactose-Free & regular)
- Milk of choice
- Arrowroot starch
- Freshly shredded sharp cheddar
- Dijon mustard
- Ground mustard
- Garlic powder
- Onion powder
- Smoked paprika
- Turmeric (optional, for color)
- Fine sea salt
- Black pepper
Pasta and Add-ins:
- Kosher salt, for the pasta water
- Gluten-free elbow macaroni or small shells (I like Jovial)
- Broccoli
- Avocado oil
- Package of fully cooked smoked chicken sausage
- Red bell pepper
Pesto Ribbon and Topping:
- Basil pesto (store-bought or homemade – try my Homemade Pesto recipe!)
- Freshly shredded sharp cheddar
- Fresh basil, for garnish (optional)
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How To Make Gluten-Free Broccoli Cheddar Pasta
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
Creamy, cheesy pasta, plenty of broccoli, savory chicken sausage, and a little pesto tucked into the middle, all made with a blended cottage cheese sauce for extra protein — basically everything I want in a cozy baked dinner.
- Blend up the cheese sauce. Add all of the sauce ingredients to a blender and blend until completely smooth. You want a pourable sauce with no cheese bits — this is what gives the finished pasta that creamy, cheesy texture.
- Cook the pasta + broccoli. Get the oven preheated and cook the gluten-free pasta just shy of al dente, adding the finely chopped broccoli for the last few minutes. The pasta will finish cooking in the oven, while the small broccoli pieces soften enough to enjoy in every bite of the finished dish.
- Brown the sausage + peppers, then warm the sauce. While the pasta cooks, sauté the chicken sausage and red bell pepper until browned and tender, then set aside. Pour the blended cheese sauce into the same skillet and gently warm until it’s thickened — but don’t let it boil! Cottage cheese sauces can turn grainy when overheated, so think low and slow.
- Bring it all together. Stir the pasta, broccoli, sausage, and peppers into the cheese sauce, then add a little reserved pasta water so the mixture looks noticeably looser and saucier than you’d normally want. Trust the process! That extra moisture helps keep the pasta creamy after it bakes. Layer half into a greased baking dish, dollop and lightly swirl the pesto through the middle, then add the rest of the pasta on top
- Top, bake, broil, and serve! Cover with cheddar and bake, covered, just until heated through (10 minutes). Uncover and broil for another 1–2 minutes until the top is melted and golden. Let it rest for 5 minutes before serving so the sauce can settle into that creamy, scoopable texture. Finish with fresh basil if you’re using it, serve warm, and enjoy!
Tips, Tricks & Substitutions
A few little things make a big difference with this recipe. Especially when it comes to keeping the sauce creamy, getting that golden cheddar top, and sneaking in a little extra broccoli for the picky eaters.
- Keeping it creamy through the oven: Don’t be afraid to let the dish go into the oven looking a little saucier than you might prefer to eat. You’ll want to keep it covered for the short bake time, and only uncover to broil the top, then pull it out while it still looks creamy. It sets as it rests, so if it looks right in the oven, it will be dry on the plate.
- Preventing graininess: Graininess comes from overheating the cottage cheese, so keep the stovetop step at a gentle simmer (never a hard boil) and keep the bake short and covered. Pro-tip: full-fat 4% cottage cheese also stays smoother than lower-fat (if tolerable!).
- Blend the cheddar right into the sauce: This is the trick to a smooth, clump-free sauce. Use freshly grated block cheddar, not pre-shredded (the anti-caking coating melts rough).
- For the best color: Ground mustard, smoked paprika, and a pinch of turmeric add natural warmth, and the broiled top will take care of the rest.
- For picky eaters: Chop the broccoli very small so it disappears. Or, blend a handful of the cooked broccoli into the sauce to hide it completely. Whatever you have to do to help the cause!
- Dairy-free: Use a dairy-free cottage cheese alternative (or blended silken tofu with a squeeze of lemon), dairy-free shredded cheese, non-dairy milk (I like Malk), and dairy-free pesto.
- Use regular pasta: If you don’t need this recipe to be gluten-free, regular elbow macaroni or small shells work just as well. Just cook according to the package directions, stopping 1–2 minutes shy of al dente as written in the recipe.
- Swap the chicken sausage: Any fully cooked chicken or turkey sausage works here, smoked or not. You could also use a fully cooked pork sausage if that’s what you have on hand. Since the sausage adds protein and savory flavor, I’d stick with a pre-cooked sausage rather than swapping in raw ground meat, which would require a different cooking method.
Can I Make This Without Pesto?
Because pesto is layered into the middle rather than being structurally important to the sauce, yes. You can leave it out if you don’t have any, don’t love pesto, or just prefer a more classic broccoli cheddar mac and cheese. You could also use a little extra cheddar or simply leave that layer cheesy.
Is a Gluten-Free Diet Actually Healthier?
Not necessarily! Unless you have celiac disease, a wheat allergy, or another gluten-related condition, there’s no inherent health benefit to avoiding gluten. What matters more is the overall quality of your diet and the foods you’re choosing. Some naturally gluten-free foods are incredibly nutrient-dense, while some packaged gluten-free products can actually be lower in fiber and certain nutrients.
For this recipe, I use gluten-free pasta to make it an option for those who need or prefer to avoid gluten. If that’s not you, regular pasta works just as well. If you want to learn more about who actually benefits from a gluten-free diet and what to look for when shopping gluten-free, check out my blog post: Is a Gluten-Free Diet Actually Healthier? What an RD Wants You to Know.
More High-Protein Pasta Recipes
Because one high-protein pasta recipe is never really enough, here are a few more from the RGE archives. Everything from cozy baked pasta to pesto, sausage, and veggie-packed favorites that the whole fam can get behind.
- High-Protein Smoky Andouille Sausage Pasta
- Pesto Beef & Spinach Stuffed Shells with Whipped Ricotta
- Chicken Pesto Pasta Salad
- Easy Baked Ziti (Freezer-Friendly)
- Hidden Veggie Butternut Squash Ravioli
Gluten-Free Broccoli Cheddar Pasta
Equipment
- Blender
- 9×13 baking dish
Ingredients
Cheese Sauce:
- 2 cups (16 ounces) cottage cheese, (I like Good Culture – they have Lactose-Free & regular)
- 1¼ cups milk of choice
- 2 tablespoons arrowroot starch
- 2 cups (about 8 ounces) freshly shredded sharp cheddar
- 1 teaspoon Dijon mustard
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ⅛ teaspoon turmeric, (optional, for color)
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon black pepper
Pasta and Add-ins:
- Kosher salt, for the pasta water
- 12 ounces gluten-free elbow macaroni or small shells, (I like Jovial)
- 1 medium head broccoli, finely chopped into small florets (about 2 cups)
- 1 tablespoon avocado oil
- 1 (12-ounce) package fully cooked smoked chicken sausage, cut into half moons
- ¾ cup diced red bell pepper, (about ¾ of a medium pepper)
Pesto Ribbon and Topping:
- ⅓ cup basil pesto, store-bought or homemade (try my Homemade Pesto recipe!)
- 1 cup (about 4 ounces) freshly shredded sharp cheddar
- Fresh basil, torn, for garnish (optional)
Instructions
For the Cheese Sauce:
- In a blender, combine the cottage cheese, milk, the 2 cups shredded cheddar, arrowroot, Dijon, ground mustard, garlic powder, onion powder, paprika, turmeric, salt, and pepper.
- Blend until completely smooth, 45 to 60 seconds, scraping down as needed. It should be a smooth, pourable sauce with no cheese bits.
For the Pasta & Broccoli:
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta 1 to 2 minutes short of al dente (it finishes in the oven), adding the broccoli for the last 2 to 3 minutes. Reserve 1½ cups of the pasta water, then drain.
For the Sausage, Pepper, and Cheese Sauce:
- Meanwhile, heat the avocado oil in a large skillet over medium heat.
- Add the chicken sausage and red bell pepper, and cook until the sausage is browned, and the pepper is tender and any moisture has cooked off (about 5 to 6 minutes). Transfer to a plate.
To cook the Cheese Sauce:
- Cook the sauce until just thickened. Pour the blended sauce into the skillet (or the empty pasta pot) and set over low-medium heat. Warm it, stirring often, for about 4 to 5 minutes, until the cheddar melts in and it thickens enough to coat the back of a spoon. Do not let it boil! A hard boil is what makes cottage cheese sauces grainy.
To combine and bake:
- Add the drained pasta, broccoli, sausage, and pepper to the sauce. Fold to coat, then stir in ½ cup of the reserved pasta water so it looks distinctly loose and saucy, a little looser than you'd want to eat it. This is your moisture buffer for the oven. Taste, and adjust salt as needed.
- Spread half of the mac in the prepared dish. Dollop the pesto over that layer and swirl it lightly so it ribbons across the middle (don’t fully mix it in).
- Spread the remaining mac on top and smooth it out.
- Bake covered and short, then broil the top. Scatter the 1 cup cheddar over the top. Cover the dish tightly with foil and bake for 10 minutes, just to heat through and set.
- Uncover and broil for 1 to 2 minutes, watching closely, just until the top is melted and golden.
- Rest and serve! Let the finished dish rest for 5 minutes so it sets into a creamy, scoopable texture. Garnish with torn fresh basil (if using), and serve warm. Enjoy!
To Store & Reheat:
- Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk to bring the sauce back. (Don't freeze this one! The cottage cheese base will turn grainy.)
Notes
- Keep it creamy: The pasta should look a little saucier than you want before baking. Keep covered while baking, then uncover only to broil. It will set as it rests.
- Prevent graininess: Warm the cottage cheese sauce gently and never let it hard boil. Full-fat 4% cottage cheese tends to stay smoother.
- Use freshly grated cheddar: Blend block cheddar directly into the sauce for the smoothest texture; avoid pre-shredded cheese.
- For picky eaters: Chop broccoli very small, or blend some cooked broccoli into the sauce to hide it completely. Whatever you have to do to help the cause!
- Dairy-free: Use dairy-free cottage cheese (or blended silken tofu + lemon), dairy-free shredded cheese, non-dairy milk, and dairy-free pesto.
- Regular pasta: Regular elbow macaroni or small shells work if you don’t need gluten-free pasta.
- Swap the sausage: Use any fully cooked chicken, turkey, or pork sausage, smoked or not. Stick with pre-cooked sausage rather than raw ground meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
