Protein Cottage Cheese Mac and Cheese with Gouda

Preheat oven to 375 degree F.
Bring a large pot of water to a boil. Add the pasta and cook until the pasta is al dente (the pasta should be slightly undercooked and a little firm still). Drain pasta and set aside.
Make the panko crumb topping by mixing the panko, Parmesan cheese, oregano and salt and pepper in a bowl. Mix and set aside.
In a blender, combine the milk, cottage cheese and cream cheese. Blend until smooth.
Heat the butter and oil in a large sauce pan over medium heat. Once the butter is melted, add the minced garlic. Sauté for 1-2 minutes. Sprinkle in the flour and whisk together. Slowly the blended milk and cottage cheese into the saucepan, whisking continuously. Be sure to keep whisking until there are no lumps and the mixture is smooth.
Add the Gouda and Parmesan cheese. Stir occasionally until the cheese is fully melted. Stir in the paprika, thyme, nutmeg, salt and pepper. Taste and adjust seasonings as needed.
Stir the cooked pasta into the cheese sauce. It may be a little runny but will thicken up as it cooks.
Pour the Mac and cheese into a 9x9 or 10x7 greased baking dish. Bake for 25 minutes or until the panko crumb topping is lightly browned and the Mac and cheese is bubbling. Serve immediately.