1 lb lean ground beef (90/10)
2 cloves garlic, minced
2 cups beef broth (I recommend using low-sodium so you can control the salt level)
1 cup milk (any fat percentage works)
1 cup cottage cheese 
1/2 cup Greek yogurt 
2 cups uncooked elbow macaroni or other pasta (I used protein pasta)
2 tbsp all-purpose flour
1 tsp Worcestershire sauce
1 tsp paprika 
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar cheese (I usually buy a block and shred it myself for better melting)


Brown the hamburger meat. Add the minced garlic and cook for 1 minute until fragrant. 
Sprinkle the flour over the meat mixture and stir constantly for 1-2 minutes to create a roux. This is what makes your sauce thick and velvety.

Gradually whisk in the beef broth, milk, cottage cheese, and Greek yogurt. Here’s a tip that makes a big difference: blend the cottage cheese and yogurt in a blender first for an ultra-smooth sauce. If you don’t have time, whisking vigorously works too, just make sure there are no lumps before moving on.

Stir in the uncooked pasta, Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes. Stir every 3-4 minutes to prevent the pasta from sticking to the bottom. This is crucial. The pasta is done when tender and the sauce has thickened to coat the back of a spoon.

Remove from heat and stir in the shredded cheddar cheese until completely melted and creamy. Let it rest for 3-5 minutes before serving. The sauce will thicken even more as it sits. Garnish with fresh parsley or extra cheese if desired.