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Preheat oven to 350°.
Boil water and cook 7 oz elbow macaroni until al dente.
While pasta is cooking, combine cottage cheese, sour cream/Greek yogurt, egg, salt, and pepper. Mix well.
Add 2 cups shredded cheese, mix.
Add cooked macaroni to cottage cheese mixture, stir well.
Transfer to a greased 2.5 quart baking dish. Sprinkle with remaining 1 cup shredded cheese.
Bake uncovered for 30 minutes.