Ingredients
2-1/2 cups uncooked elbow macaroni6 tablespoons butter, divided1/4 cup all-purpose flour1 teaspoon salt1 teaspoon sugar2 cups whole milk8 ounces process cheese (Velveeta), cubed1-1/3 cups 4% cottage cheese2/3 cup sour cream2 cups shredded sharp cheddar cheese1-1/2 cups soft bread crumbs
Preparation
Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.
