Panko Macaroni and Cheese Casserole

• 1 Tablespoon Salt
• 16 ounces, weight Pasta Shells
• 4 cups Shredded Cheese (We Did A Combination Of Sharp Cheddar And Colby Jack)
• 16 ounces, weight Cottage Cheese
• 1/2 cups Grated Parmesan Cheese
• 16 ounces, weight Sour Cream
• Salt And Pepper, to taste
• 1 cup Panko Bread Crumbs
• 3 Tablespoons Parsley Flakes
• 3 Tablespoons Butter, Melted

1. Preheat oven to 350 degrees F.
2. Set up a pot of water for the pasta.
3. Add salt and boil noodles until al dente.
4. Drain and set aside.
5. In a large bowl, mix cheese and sour cream.
6. Add in still-warm pasta and mix well.
7. Salt and pepper to taste.
8. Transfer to a sprayed 9x13 baking dish.
9. Mix together bread crumbs, parsley flakes and butter.
10. Sprinkle over shells and cheese.
11. Bake for 35 minutes, or until brown and bubbly.
12. Serve hot; tastes best the day it is made.

salt, shredded cheese, cheese, parmesan cheese, cream, salt, bread crumbs, parsley flakes, butter

Taken from tastykitchen.com/recipes/main-courses/panko-macaroni-and-cheese-casserole/ (may not work)