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Steam the sweet potato and carrots until fork tender. Reserve the steaming water.
Add the reserved steaming water to a large pot of fresh water and cook the pasta according to the package directions. Drain and set aside.
In a blender, combine the steamed sweet potato, carrots, Great Northern beans, cottage cheese, nutritional yeast, turmeric, garlic salt, and 1 cup of the milk. Blend until completely smooth.
In a large saucepan, melt the butter over medium heat. Add the remaining 1 cup of milk. Gradually add the shredded cheese, stirring continuously until melted and smooth.
Pour the blended vegetable mixture into the cheese sauce and stir until fully combined.
Add to the cooked pasta and mix until combined.