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Close-up of creamy broccoli cheddar pasta with a spoon lifting cheesy pasta from the baking dish, showing melted cheddar, broccoli and chicken sausage
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Gluten-Free Broccoli Cheddar Pasta

This gluten-free broccoli cheddar pasta is a cozy baked dinner made with creamy cottage cheese sauce, savory chicken sausage, broccoli, red bell pepper, and a pesto ribbon, with over 30g protein per serving.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 560kcal
Author Rachael DeVaux

Equipment

  • Blender
  • 9x13 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 9x13-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

Recipe Tips & Substitutions:
  • 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

Fiber: 4g | Calories: 560kcal | Fat: 26g | Protein: 34g | Carbohydrates: 50g