Nicole's Baked Macaroni and Cheese

adapted from: Nicole W.

8 oz. elbow macaroni

1 (16 oz.) carton low-fat cottage cheese

3/4 c. sour cream

1 large egg, beaten

2 tsp. dried onion flakes

salt and pepper

8 oz. Sharp Cheddar cheese, grated

Garnish:

1/4 c. Italian seasoned bread crumbs

1 Tbl. butter, melted

Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, combine cottage cheese, sour cream, beaten egg, dried onion flakes, salt, pepper and grated Cheddar cheese. Drain pasta when done and stir into cottage cheese mixture. Pour into a greased 8x8-inch casserole dish. Add bread crumbs to a small zip-top bag and add the melted butter (add just enough to barely moisten the bread crumbs). Shake bag until crumbs are coated with butter and sprinkle evenly over casserole. Bake, uncovered, for 40-45 minutes or until hot and bubbly. Serves: 4

Jenn's Notes: Italian seasoned bread crumbs taste great, but I also like to use Panko bread crumbs combined with dried parsley and Johnny's Garlic Seasoning. I sprinkle it over my casserole and spray the top with butter spray.