Gluten Free Cacio e Pepe Cottage Cheese Mac & Cheese

0 Boil Pasta. Boil a large saucepan or stockpot of water and cook pasta according to package directions until pasta is al dente. Drain pasta and put the pasta back in the same pot.
1 Make the cheese sauce. In a food processor, combine cottage cheese, mozzarella cheese, parmesan cheese, arrowroot powder (or cornstarch), about 30 to 40 cracks of fresh black pepper (less if you don’t like the heat), a pinch of kosher salt, and 1/2 tsp. garlic powder (optional). Blend until smooth and creamy, about 1 to 2 minutes.
2 Melt butter & combine pasta. In the same large saucepan over medium heat, melt 1 to 2 tablespoons of butter with the noodles (kind of like making mac and cheese from a box). Let the butter melt over the cooked pasta and pour the cheese sauce over top.
3 Stir. Stir the sauce and pasta gently over medium-low heat until warmed through and thickened slightly. If the sauce is too thick you can add a bit of milk (1 tablespoon at a time) until you reach the desired consistency. You can also add an additional ¼ cup of mozzarella cheese here to make it extra cheesy and gooey!
4 Garnish & serve. Top with additional black pepper and parmesan cheese and enjoy!