Cook elbow macaroni in salted boiling water until al dente (7-9 minutes). Drain and set aside.

In a saucepan, melt the butter over medium heat. Add cooked macaroni and stir in milk until well combined.

Fold in cottage cheese until creamy, then add shredded cheddar and mix until melted.

Season with salt and pepper to taste. For a crispy top, transfer to an oven-safe dish and bake at 350°F for 15-20 minutes until bubbly.