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. 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, 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 30-35 minutes. If refrigerated, increase baking time by 10 minutes.

Recipe may be halved or doubled. To reduce fat, use lowfat milk, lowfat cottage cheese and natural cheese. Eliminate butter in crumb topping. Reduce cheese to 1 cup.