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PdfCook the garlic. To a wide, deep sauté pan over medium-low heat, add the olive oil. When the oil shimmers, add the garlic and Cajun seasoning, stir to combine, and sauté until fragrant, about 1 minute.
Cook the macaroni. Add the bone broth and salt, and bring to boil over medium-high heat. Add the dry macaroni and continue to boil, stirring occasionally to prevent sticking, until the macaroni is a couple minutes under al dente and the bone broth has reduced significantly (less than 1 cup [240ml] of liquid left).
Combine the cheeses. While the macaroni is cooking, to a blender, add the cottage cheese, milk, Parmesan, and nutritional yeast, and purée until thick, creamy, and smooth.
Melt the cheeses. Once the pasta is just under al dente and the bone broth has reduced, lower the heat to medium-low. Add the blended cottage cheese mixture to the pasta, toss, and finish cooking until the pasta reaches al dente.
Finish and serve. Top with the parsley and more Parmesan if you’d like. Serve immediately.