Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside.

In a saucepan over medium heat, combine the low-fat cottage cheese, shredded cheddar cheese, grated Parmesan cheese, almond milk, olive oil, garlic powder, onion powder, black pepper, and salt.

Whisk the mixture until smooth and heated through, about 5 minutes.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, combine the cooked pasta with the cheese sauce and mix well.

Transfer the mixture to a baking dish.

In a small bowl, mix the whole wheat breadcrumbs with melted butter and sprinkle over the top of the mac and cheese.

Bake in the preheated oven for 15 minutes or until the top is golden brown.