My mother found this recipe many years ago and it has become known as Mrs. Austin's Macaroni and Cheese by my friends. This delicious dish can be made in a casserole or an oven-proof dutch oven in your oven at home, but I often make a double batch outdoors in my 10" camp-style dutch oven using about 6 coals under the pot and about 18 on the lid. This rich and bubbly casserole makes a wonderful side dish to go with just about any meat! Leftovers (if there are any) can be frozen in serving size containers to be pulled out and reheated whenever the craving hits!
Cook the elbow macaroni according to package directions for al dente, keeping in mind that it will cook further in the oven.
While the pasta is cooking, combine the cottage cheese, sour cream, egg, salt, and cheddar cheese (reserving some for the top of the dish at the end). I usually make this recipe using fat-free cottage cheese, reduced fat sour cream, and egg beaters.
Drain the cooked pasta, return it to the pot, and stir the cheese mixture into the pasta, combining everything thoroughly.
Transfer the macaroni and cheese mixture into a casserole dish or an oven-proof dutch oven (or camp-style dutch oven if you're cooking outdoors). Be sure to leave some space for the mac and cheese to expand as it cooks. Sprinkle extra cheddar cheese on top and bake, uncovered, at 350 degrees for about 35 minutes. (See my comment above for outdoor cooking directions.) When the top is golden brown and the sauce is bubbling around the pasta, it is ready to enjoy!