8 oz. elbow macaroni, uncooked
1 1/2 c. shredded sharp Cheddar cheese
1 (12 oz.) pkg. creamed cottage cheese
1/4 c. butter
1/4 c. all-purpose flour
2 c. low-fat milk
1/2 tsp. salt
1/8 tsp. white pepper
1/2 c. soft bread crumbs, optional
2 tbsp. melted butter

Cook macaroni according to package directions; drain.

Alternate layers of macaroni and Cheddar and cottage cheese in greased 2-quart baking dish, beginning with macaroni and ending with cheese.

Melt the 1/4 cup butter in saucepan; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly.

Cook until sauce has thickened, about 2 minutes. Add salt and pepper.

Pour sauce over macaroni and cheese.

Mix bread crumbs, if used, with melted butter. Sprinkle over macaroni and cheese.

Casserole may be covered and refrigerated at this point, if desired.

Bake at 375 degrees for 30 to 35 minutes. If refrigerated, increase baking time by 10 minutes.