Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

Melt margarine in a saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes.

Stir flour, mustard, and pepper into onions and cook for 30 seconds. Gradually pour in milk, stirring constantly until sauce thickens. Add cayenne and worcestershire. Remove from heat and stir grated Cheddar cheese into the sauce until cheese is completely melted.

Mix macaroni, cottage cheese, and Cheddar cheese sauce together in a bowl

Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.

Note: try blending cottage cheese until smooth