2 cups uncooked elbow macaroni
1 cup dairy sour cream
2 cups cottage cheese
2 cups shredded extra sharp cheddar cheese (reserve some for sprinkling)
salt and pepper, to taste
1 jumbo egg, lightly beaten
2 tbsp. melted butter

Boil pasta for 8 minutes in briskly boiling water until firm. Drain into bowl. Add melted butter and mix until well.

In another bowl, mix remaining ingredients until well blended. Add into macaroni. Mix until well blended. Spread into a 9x9-inch square pan. Top with reserved cheese.

Bake at 350°F for 35 to 45 minutes until golem brown and cheese is bubbly.

Serve immediately.

Submitted by: Demiere Boyd "King of Southern Cuisine"