1. Bring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions. Drain and set aside.

2. Add the cottage cheese, milk, garlic powder, onion powder, salt, black pepper, and 1/4 cup of the Parmesan cheese to a blender or food processor. Blend until completely smooth.

3. Pour the blended mixture into a large skillet or saucepan over medium-low heat. Stir in the shredded cheddar cheese and cook gently until melted and smooth.

4. Add the cooked pasta to the cheese sauce and stir until evenly coated. If needed, add a splash of milk to loosen the sauce.

5. In a small skillet, melt the butter and stir in the panko breadcrumbs and remaining 1/4 cup Parmesan cheese. Cook for 2 to 3 minutes, stirring often, until golden.

6. Spoon the mac and cheese into a serving dish and top with the toasted breadcrumb mixture. Finish with chopped parsley and crushed red pepper flakes, then serve warm.