Cook the noodles according to package directions, drain, and set aside.

In a large pot over medium-low heat, melt 1 tablespoon of butter. Add 1 tablespoon of flour and whisk continuously for 4–5 minutes, until a smooth golden-brown roux forms. Don’t let it burn.

While the roux cooks, blend the cottage cheese in a high-speed blender until completely smooth and creamy. Set aside.

Slowly whisk the broth into the roux, followed by the milk. Whisk continuously to prevent lumps and bring to a gentle simmer — not a rolling boil — until the sauce thickens slightly.

Reduce the heat to low. Stir in the blended cottage cheese and half of the shredded cheddar. Whisk until fully melted and smooth.

Stir in the rest of the cheddar and continue whisking until the sauce is completely melted and creamy. Season with salt and black pepper to taste.

Pour the cheese sauce over the cooked noodles and toss until every piece is evenly coated.

Taste and add more salt if needed, then serve immediately.