4-6 cups (approx.) of cooked and elbow macaroni
1 24 oz. container low-fat, small curd cottage cheese
1 16 oz container sour cream
2 eggs, slightly beaten
1 1/2 tsp salt
3 cups (approx.) grated cheddar cheese

4 -6 cups (approx.) of cooked and elbow macaroni 1 24 oz. container low-fat, small curd cottage cheese 1 16 oz container sour cream 2 eggs, slightly beaten 1 1/2 tsp salt 3 cup s (approx.) grated cheddar cheese

Mix all ingredients together. Sprinkle top with paprika if desired. Bake at 375 about 40-50 minutes. Mac and cheese should be bubbly, and slightly browned, but take out before it becomes hard on the top.

All ingredients are subject to adjustment. It should be moist and cheesy.