1. 1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add elbow macaroni and cook until al dente. Drain and set aside.

2. 2. Prepare the Protein Boost: In a small blender or food processor, combine cottage cheese and Greek yogurt. Blend until completely smooth. Set aside.

3. 3. Start the Roux: In a large pot or Dutch oven, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth and slightly nutty.

4. 4. Add Milk Gradually: Slowly pour in 1 cup of milk, whisking vigorously to avoid lumps. Add remaining 2 cups milk, whisk until smooth and slightly thickened. Bring to a gentle simmer.

5. 5. Melt the Cheeses: Reduce heat to low. Add cream cheese, blended cottage cheese mixture, 1 cup sharp cheddar, all Monterey Jack, and Parmesan (if using). Stir until completely melted and smooth.

6. 6. Season the Sauce: Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasonings.

7. 7. Combine Pasta and Sauce: Add drained pasta to sauce and stir until well coated.

8. 8. Bake (Optional): Transfer to a greased 9×13 inch baking dish. Sprinkle remaining 1 cup sharp cheddar on top. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. If serving stovetop, serve immediately.

9. 9. Serve Warm: Let rest a few minutes if baked, then serve.