Bring a large pot of water to a boil. Cook chickpea pasta according to the package directions (usually 6–8 minutes).

While the pasta cooks, heat butter in a skillet over medium-low heat. Add chopped onion and garlic, and sauté for 4–5 minutes until soft. Remove from heat.

In a blender or food processor, combine the cottage cheese, 1 1/2 cups of shredded cheddar, milk, salt, pepper, and the sautéed onion and garlic. Blend until smooth and creamy.

Once the pasta is done, drain it and return it to the pot (off heat). Let the noodles cool for 3–4 minutes.

Pour the blended sauce over the slightly cooled pasta and stir until evenly coated. If the mixture isn’t warm enough, place the pot over low heat and warm until heated through.

Transfer the mac and cheese to a casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar on top.

Broil on low until the cheese on top is fully melted. Alternatively, cover the dish with a lid and heat on low until the cheese melts.

Serve warm.