Bring a medium pot of water to a rolling boil over high heat. Add the whole wheat pasta and cook according to package instructions for 8-10 minutes, until al dente. Stir occasionally to prevent sticking, then drain and set aside in the pot, leaving it covered to keep warm.

In a non-stick skillet, heat over medium heat and add the cornstarch. Stir continuously for 1-2 minutes to activate it, releasing a slight nutty aroma.

Gradually whisk in the unsweetened almond milk while continuing to stir to ensure a lump-free consistency. Cook this mixture for 3-4 minutes until it thickens slightly and coats the back of a spoon.

Reduce the heat to low and add the non-fat Greek yogurt to the skillet. Stir gently until the yogurt melts and blends smoothly with the sauce.

Stir in the low-fat shredded cheddar cheese and grated Parmesan until they melt completely into the sauce.

Sprinkle in the garlic powder, onion powder, mustard powder, salt, and black pepper, mixing well to combine.

Add the cooked pasta back into the pot, followed by the shredded chicken breast if using. Carefully mix everything together.

Once heated, spoon the Low Calorie High Protein Mac and Cheese into bowls. Serve immediately.