Boil the water for the pasta, cook them al dente’.
Set the shredded cheddar cheese, sour cream, and cottage cheese in separate bowl. Set them in the fridge just to keep them cool.
Grease the casserole dish with a little bit of butter then set it aside. This would prevent the pasta from sticking into the bottom of the pan.
Once the pasta have cooked al dente, drain out the water with a colander then return into the pot. Stir in the shredded cheese, then add the milk, cottage cheese, and sour cream. Stir everything together. Preheat the oven to 355°.
Season with garlic powder, and sprinkles of salt and pepper. Stir everything.
Transfer the whole thing into the casserole dish. Spread the pasta mixture evenly. Sprinkle Panko bread crumbs on top. Stick it in the oven to bake for 20 to 25 minutes or until bubbly and the panko tapping is browned.
