In a blender, combine the cottage cheese, milk, Greek yogurt, garlic powder, salt, and black pepper. Blend on high until smooth and creamy, about 1-2 minutes.

Pour the blended cheese mixture into a large mixing bowl and fold in the shredded cheddar and grated parmesan cheese until well integrated.

In the clean crockpot, add the uncooked high-protein elbow pasta evenly across the bottom.

Pour the cheesy mixture over the pasta in the crockpot and gently stir to coat every morsel.

Cover the crockpot and set to low heat, cooking for 1.5 to 2 hours or until the pasta is tender.

Once cooked, remove the lid and stir well to mix everything together. Serve warm.