Ingredients

1 (8 ounce) package elbow macaroni (or shells)

1 (8 ounce) package shredded sharp Cheddar cheese

1 (12 ounce) container small curd cottage cheese (low fat)

1 (10 ounce) fresh mozzarella cut into 1/2 inch cubes

1 (8 ounce) container sour cream (optional/fat free)

1 (10 ounce) diced ham (optional)

1/4 cup grated Parmesan cheese

salt and pepper to taste

1 1/2 cup dry bread crumbs

1/4 cup butter, melted (optional)

Preparation

  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 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, mozzarella, ham, 1/2 cup dry bread crumbs, salt and pepper. 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.