2 1/2 cups uncooked elbow macaroni
4 tbsp butter
1/4 cup all purpose flour
1 tsp salt
1 tsp sugar
2 cups milk
8 ounces processed American cheese, cubed
1 1/3 cup small-curd cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese

Cook macaroni according to package directions; drain. Place in a greased 2 1/2 quart baking dish. Melt 4 Tbsp of butter in saucepan. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to boil. Cook and stir for 2 minutes or until thickened.

Reduced heat and stir in American cheese until melted. Remove from heat and stir in cottage cheese and sour cream. Pour over macaroni. Stir in 1 cup of the cheddar and sprinkle the remainder over the top.

Bake uncovered, at 350°F for 30 minutes or until golden brown.

Serves 6 - 8.