protein-packed broccoli mac and cheese

0 Heat the oven to 375°F.
1 Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Two minutes before it’s done, add MOST of the broccoli (reserve a handful of florets). Drain and set aside.
2 Meanwhile, blitz remaining broccoli in a high-speed blender until crumbly. Transfer to a small bowl and stir in the panko, 1 tablespoon of the oil, and a pinch of salt. Set aside.
3 Rinse out the blender. Add the cottage cheese, milk, cornstarch, cheddar, 1/2 cup of the Parmesan, mustard, garlic powder, salt, several grinds black pepper, and a pinch of cayenne pepper. Blend until smooth.
4 Heat the remaining 1 tablespoon oil in the now-empty pasta pot over medium-low heat. Add the sauce and cook until gently bubbling and beginning to thicken, 4 to 5 minutes. (Do not increase the heat!) Remove from the heat, wait for the bubbling to stop, and then stir in the pasta and broccoli. Taste and season with more salt as needed.
5 Transfer to a greased 2-quart baking dish. Top with remaining Parmesan, followed by the breadcrumb mixture.
6 Bake until bubbling and golden brown, 20 to 25 minutes.