Boil the pasta: Cook elbow macaroni according to package directions until al dente. Drain without rinsing to help sauce adhere.
Brown the meat: In a large skillet over medium heat, cook ground beef until no longer pink, breaking into small pieces as it cooks.
Mix the seasonings: Combine all taco seasoning ingredients with water in a small bowl until smooth. Pour over browned meat and stir to coat thoroughly.
Add vegetables: Stir chopped bell peppers into the seasoned meat mixture. Simmer for 5 minutes until peppers slightly soften while maintaining some crunch.
Prepare cheese sauce: Blend cottage cheese until completely smooth. Mix in salsa, milk, and flour until well combined into a creamy mixture.
Combine components: Add cheese sauce and both shredded cheeses to meat mixture. Stir continuously until cheeses melt completely and sauce becomes creamy.
Finish the dish: Fold in cooked pasta until every piece is coated with sauce. Let sit for 5 minutes before serving for flavors to meld perfectly.
