| | Directions | | Cook macaroni according to package directions. Place in a greased 2 1/2-quart baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with Cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6 to 8 servings. |
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| Ingredients | | - |  | 2 1/2 cups Uncooked Elbow Macaroni |
| - | | 6 tablespoons butter, divided |
| - | | 1/4 cup all-purpose flour |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon sugar |
| - | | 2 cups milk |
| - | | 8 ounces process American cheese, cubed |
| - | | 1 1/3 cups small curd cottage cheese |
| - | | 2/3 cup sour cream |
| - | | 1 package shredded sharp cheddar cheese (8 ounce pkg) |
| - | | 1 1/2 cups soft bread crumbs |
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