8 oz. elbow macaroni
2 c. creamed cottage cheese
8 oz. sour cream (substitute a little milk if desired)
3 eggs, slightly beaten
1/4 tsp. salt
6 c. (or more) shredded extra sharp cheese
dash of paprika (sprinkled)

Cook macaroni as package described; rinse and set aside. Mix well cottage cheese, sour cream, eggs and sharp cheese (save 2 cups for topping). Add macaroni and stir well. Pour into lightly greased (Pam) 2-quart casserole. Top with shredded cheese and a dash of paprika.

Bake at 350°F for 45 minutes.

Serves 6 to 8.