Ingredients

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• 1 cup dry bread crumbs
• 1/4 cup butter, melted
• 1 small can condensed tomato soup

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, tomato soup, salt and pepper to taste. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden

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