Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add finely chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet. Season with salt, black pepper, and smoked paprika. Cook, breaking up the meat with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
In a separate small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and continue cooking, whisking constantly, until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in cottage cheese, shredded cheddar cheese, and Dijon mustard until smooth and creamy.
Add the cooked macaroni and ground beef mixture to the cheese sauce. Stir well to combine and heat through for 2-3 minutes.
Serve hot.