1 1/2 c. small-curd cottage cheese
1 c. sour cream 
1 egg 
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. dry mustard

2 c. shredded Cheddar cheese
2 c. shredded Colby cheese
8-oz. elbow macaroni, cooked, drained
1/3 c. grated Parmesan cheese
1/3 c. grated Romano cheese
1/2 tsp. paprika
2 Tbsp. chopped parsley

Preheat the oven to 325° F.  Blend cottage cheese in a food processor or blender until smooth.  In large mixing bowl, combine the cottage cheese, sour cream, egg, flour, salt, white pepper, and dry mustard.  Stir in Cheddar and Colby cheeses.  Add the cooked macaroni and stir gently until well-combined.  Spoon into a greased 3-quart glass baking dish.  Top with grated Parmesan and Romano cheese and sprinkle with paprika.

Bake for 40 to 45 minutes until browned and bubbly.  Sprinkle with parsley to serve.

Makes 6-8 servings