Cook the Pasta: Bring a large pot of salted water to a boil. Cook the protein pasta according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then set the cooked pasta aside.

Blend the Sauce Base: While the pasta cooks, combine the cottage cheese, Greek yogurt, milk, Dijon mustard, garlic powder, and paprika in a high-speed blender. Blend until the mixture is completely smooth and creamy, with no lumps remaining.

Melt the Cheese: Pour the blended sauce base into a saucepan or pot over medium-low heat. Gently warm the sauce, then add the shredded cheddar and grated Parmesan. Stir continuously until the cheeses are fully melted and incorporated into the sauce. Do not let it boil.

Combine and Serve: Add the cooked pasta to the cheese sauce. Stir until every piece of pasta is coated in creamy goodness. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste, and serve immediately.