2 1/2 cups elbow macaroni noodles
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1 teaspoon sugar
2 cups whole milk
8 ounces Velveeta, cubed
1 1/3 cups cottage cheese
2/3 cups sour cream
2 cups shredded cheddar cheese
1 1/2 cups bread crumbs

Cook macaroni and drain. Pour into greased 2 1/2 quart baking dish. In large sauce pan, melt 4 tablespoons butter, stir in flour, salt and sugar. Stir until smooth. Gradually whisk in milk and cook until thickened, stirring constantly. Reduce heat. Stir in Velveeta, cottage cheese and sour cream until melted. Pour over noodles. Sprinkle with cheddar. Melt remaining 2 tablespoons of butter and toss with bread crumbs. Sprinkle breadcrumbs on top. Bake for 30 minutes at 350 degrees.