Ingredients:

8 oz elbow macaroni(225 g), 1 package
2 cups cream-style cottage cheese(450 g), or small curd
2 cups sharp cheddar cheese(200 g), shredded
8 oz sour cream(230 g), 1 carton
1 egg, lightly beaten
1 teaspoon salt
1 tablespoon coconut oila
paprika, to garnish

Directions:

Cook macaroni “al dente” according to package directions. Drain with cold water.

Preheat oven to 350°F (180°C).

In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.

Grease a 2-quart (2 liters) casserole dish with coconut oil.

Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.

Bake for 45 minutes.