Creamy Gluten-Free Broccoli Cheddar Pasta

This baked broccoli cheddar pasta is the kind of comforting dinner that brings you straight back to childhood but with a few upgrades to make it perfect for a weeknight. Creamy, cheesy pasta made with a blended cottage cheese sauce, savory chicken sausage, plenty of finely chopped broccoli, sweet red bell pepper, and a ribbon of pesto in the middle — all finished with a golden, bubbly cheddar topping. It’s hearty, homey, and satisfying any time you’re craving a cozy, familiar meal.

What Makes This Broccoli Cheddar Pasta Different

The key difference in this recipe is the cottage cheese–based cheese sauce. Blending cottage cheese with sharp cheddar and a few seasonings results in an ultra-creamy, smooth sauce that packs extra protein without sacrificing the rich mouthfeel of classic mac and cheese. This swap is especially useful if you want a higher-protein family dinner that still tastes indulgent.

The broccoli is finely chopped so it softens into the pasta and sauce rather than sitting as large florets on top. This makes the dish more approachable for picky eaters and ensures every bite has a little green without overpowering the cheesy base. The cooked chicken sausage adds savory depth and more protein, while diced red bell pepper brings sweet, bright pops of flavor. A thin layer of basil pesto in the middle cuts through the richness with fresh herbal notes, balancing the dish beautifully.

Ingredients You’ll Need

Cheese Sauce:

• Cottage cheese (full-fat for the creamiest texture)
• 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 and black pepper

Pasta and Add-ins:

• Kosher salt for the pasta water
• Gluten-free elbow macaroni or small shells (or regular pasta if preferred)
• 1 medium head broccoli, finely chopped
• Avocado oil or neutral oil
• Fully cooked smoked chicken sausage, sliced
• Diced red bell pepper

Pesto Ribbon and Topping:

• Basil pesto (store-bought or homemade)
• Freshly shredded sharp cheddar for the top
• Torn fresh basil for garnish (optional)

How To Make Gluten-Free Broccoli Cheddar Pasta

Scroll to the Recipe Card below for complete measurements and step-by-step instructions.

In short: blend the cottage cheese sauce until silky, cook the pasta with the finely chopped broccoli so the florets become tender, brown the sausage and pepper, warm the blended sauce gently until just thickened, then combine everything and assemble the casserole with a pesto ribbon through the middle. Top with cheddar, bake covered just until set, then broil briefly for a golden top. Let the dish rest five minutes so the sauce finishes setting and becomes scoopable.

1. Blend the cheese sauce. Combine cottage cheese, milk, arrowroot, shredded cheddar, Dijon, ground mustard, garlic and onion powders, smoked paprika, optional turmeric, salt, and pepper in a blender. Blend until completely smooth and pourable.
2. Cook the pasta and broccoli. Preheat the oven to 350°F and grease a 9×13 baking dish. Cook pasta 1–2 minutes shy of al dente, adding the finely chopped broccoli for the last 2–3 minutes. Reserve about 1½ cups of pasta water before draining.
3. Brown the sausage and pepper. Heat oil in a large skillet over medium heat. Cook the sliced sausage and diced red pepper until the sausage is browned and the pepper is tender, about 5–6 minutes. Remove to a plate.
4. Warm the sauce gently. Pour the blended sauce into the skillet or into the empty pasta pot and warm over low-medium heat, stirring frequently, until the cheddar melts in and the sauce thickens enough to coat the back of a spoon. Do not let it boil to avoid graininess.
5. Assemble and bake. Add the drained pasta, broccoli, sausage, and pepper to the sauce and fold to coat. Stir in ½ cup of the reserved pasta water so the mixture looks a bit looser than you’d want to eat immediately — this prevents the bake from drying. Spread half the pasta mixture in the prepared dish, dollop and lightly swirl the pesto across the middle, then top with the remaining pasta. Scatter shredded cheddar over the top, cover tightly with foil, and bake for 10 minutes to heat through. Uncover and broil 1–2 minutes until the top is golden and bubbly. Let rest 5 minutes before serving.

Tips, Tricks & Substitutions

• Keep it creamy: Before baking, the casserole should look slightly saucier than you want to eat—it sets as it rests. Bake covered to retain moisture and only uncover to broil for color.
• Prevent graininess: Overheating cottage cheese can make the sauce grainy. Warm the sauce gently and avoid a hard boil. Full-fat cottage cheese tends to yield the creamiest result.
• Use freshly grated cheddar: Blend block cheddar into the sauce rather than using pre-shredded cheese, which often contains anti-caking agents that can affect texture.
• Hide extra broccoli for picky eaters: Chop broccoli very small or pulse a portion of cooked broccoli into the sauce to disguise it.
• Dairy-free option: Substitute a dairy-free cottage cheese alternative or blended silken tofu with lemon, dairy-free shredded cheese, non-dairy milk, and dairy-free pesto.
• Swap the sausage: Any fully cooked chicken, turkey, or pork sausage works. Avoid raw ground meat unless you adjust the cooking method.

Can I Make This Without Pesto?

Yes. The pesto in this recipe is a bright layering element rather than a structural ingredient. Omit it for a classic broccoli cheddar bake, or replace it with a little extra cheddar or a smear of tomato sauce if you prefer.

Is a Gluten-Free Diet Actually Healthier?

A gluten-free diet is not automatically healthier for everyone. Unless you have celiac disease, a wheat allergy, or another medical reason to avoid gluten, the overall quality and variety of your food choices matter more than gluten alone. This recipe uses gluten-free pasta to be inclusive for those who need it, but regular pasta works just as well if you don’t require a gluten-free option.

More High-Protein Pasta Ideas

If you like high-protein pasta dinners, try variations with smoky sausage, ricotta-stuffed shells, chicken pesto pasta salads, baked ziti, or vegetable-stuffed ravioli. The formula of a protein-rich cheese sauce plus vegetables and a savory sausage is easy to adapt to different flavors and ingredients.

Gluten-Free Broccoli Cheddar Pasta

A cozy baked pasta made with a smooth cottage cheese–cheddar sauce, chicken sausage, broccoli, red bell pepper, and a pesto ribbon. Over 30 g protein per serving.

Equipment

• Blender
• 9×13 baking dish

Ingredients

Cheese Sauce

• 2 cups (16 ounces) cottage cheese
• 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)
• 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
• 1 medium head broccoli, finely chopped (about 2 cups)
• 1 tablespoon avocado oil
• 1 (12-ounce) package fully cooked smoked chicken sausage, sliced
• ¾ cup diced red bell pepper

Pesto Ribbon and Topping

• ⅓ cup basil pesto
• 1 cup (about 4 ounces) freshly shredded sharp cheddar
• Torn fresh basil for garnish (optional)

Instructions

For the Cheese Sauce

1. Combine all sauce ingredients in a blender and blend until completely smooth, 45–60 seconds. It should be a pourable, lump-free sauce.

For the Pasta & Broccoli

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.
2. Cook the pasta 1–2 minutes short of al dente, adding the chopped broccoli for the last 2–3 minutes. Reserve 1½ cups pasta water, then drain.

For the Sausage, Pepper, and Cheese Sauce

1. Heat the oil in a large skillet over medium heat. Cook the sausage and red pepper until browned and tender, about 5–6 minutes. Transfer to a plate.
2. Pour the blended sauce into the skillet or into the empty pasta pot and warm over low-medium heat, stirring often, until the cheddar melts and the sauce thickens slightly. Do not boil.

To Combine and Bake

1. Add the drained pasta, broccoli, sausage, and pepper to the sauce and fold to coat. Stir in ½ cup reserved pasta water so the mixture looks a little looser than you’d eat immediately. Taste and adjust salt.
2. Spread half the pasta into the prepared dish, dollop and swirl the pesto across the middle, then top with the remaining pasta. Scatter the remaining cup of cheddar over the top.
3. Cover tightly with foil and bake 10 minutes to heat through. Uncover and broil 1–2 minutes until the top is melted and golden. Let rest 5 minutes before serving. Garnish with torn basil if desired.

To Store & Reheat

Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk to restore creaminess. Do not freeze—the cottage cheese base can become grainy after freezing.

Notes

• Keep the sauce warm over low heat and avoid hard boiling to prevent graininess.
• Use freshly grated block cheddar for the smoothest sauce.
• For picky eaters, chop broccoli very small or blend some into the sauce.
• Dairy-free substitutions work by replacing cottage cheese, milk, and cheese with dairy-free alternatives.

Nutrition

Calories: 560 kcal, Fat: 26 g, Carbohydrates: 50 g, Protein: 34 g, Fiber: 4 g. Nutrition values are approximate.

Like this? Leave a comment below!