Baked Chickpea Mac and Cheese

Method

1. 1Blend the sauceBlend the cottage cheese, 240 g milk, cornstarch, mustard powder, garlic powder and salt on high for a full 60 seconds, until completely smooth.
2. 2Undercook the pastaBoil the pasta 6 minutes exactly, stirring within the first minute. Drain and rinse cool to stop the cooking.
3. 3Warm the sauceWarm the sauce in the empty pot over medium-low until steaming, about 3 minutes. Do not let it boil.
4. 4Melt in the cheeseOff the heat, stir in the cheddar and Parmesan until melted.
5. 5LoosenFold in the pasta. Add extra milk until it is distinctly too saucy, almost soupy. The pasta drinks it up as it chills.
6. 6ChillSpread into an oiled 8" (20 cm) or similar dish. Cool 30 minutes uncovered, then cover tightly and refrigerate.
7. 7Warm upTake the dish out 30 minutes before baking. Heat the oven to 375°F (190°C). If it looks tight or dry, drizzle about 60 g milk over the top.
8. 8Bake coveredCover with foil and bake 20 minutes.
9. 9Top and brownUncover, mix the topping Parmesan and almond flour and scatter over. Bake 15 to 20 minutes more, until bubbling at the edges and browned on top. Rest 5 minutes before serving.