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– Do not heat the sauce separately before adding to pasta, this can cause it to separate. For best results, strain the cooked pasta, let sit for 2-3 minutes (so it isn’t extremely hot when adding to the sauce), then add the desired amount of sauce to the warm pasta.
– The sauce will thicken up in the fridge, but when you add to warm pasta it will melt and combine easily (similar to those sauces that come with Velveeta Shells and Cheese).
– IF the sauce /”separates/” when you add to the pasta, remove from heat and let it sit for 5 minutes. Then, stir the pasta continually and the sauce will re-constitute. The separating issue typically is caused by excess heat but is resolved once it cools down a bit and is stirred.
450g 2% Cottage Cheese (one entire 16oz container)
80g 2% cheddar (or cheddar of choice)
20g Parmigianno Reggiano
30g Cheddar Powder (buy in bulk on Amazon or use packets found in boxed Mac n Cheese)
150g 1% milk
Salt/Pepper to taste
Per Serving* (makes 4)
*A /”serving/” makes enough for 4oz of pasta. The entire recipe makes enough for 1 pound of pasta.
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