ingredients:
8-oz elbow macaroni
2 cups small curd cottage cheese
3 cups shredded sharp cheddar cheese, divided
1 (8-oz) carton sour cream
1 egg, lightly beaten
1 tsp salt
dash of paprika
instructions:
Preheat oven to 350°F.
Cook macaroni according to package directions. Drain.
In a bowl, combine cottage cheese, 2 cups shredded cheddar cheese, sour cream, egg, and salt. Stir in cooked macaroni.
Spoon mixture into prepared dish and sprinkle with 1 cup shredded cheddar cheese and paprika.
Bake for for 35 to 45 minutes, until bubbly.