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Heat olive oil in a large pot and sauté shallot and garlic until fragrant
Add chicken bone broth and bone broth to the pot
In a blender, combine low fat cottage cheese, fat free milk, nutritional yeast, all-purpose flour, and cornstarch until smooth
Pour the cottage cheese mixture into the broth and stir well
Add reduced fat sharp cheddar cheese (reserving ½ cup for topping) and stir until melted
Season to taste with minced onion, salt, peppercorn, and paprika
Cook elbow noodles according to package directions and drain
Combine cooked noodles with the cheese sauce
Top with reserved ½ cup cheddar cheese
Divide into 10 servings of 1 cup each