16 ounces uncooked large elbow macaroni
1/2 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
3 cups (12 ounces) shredded cheddar cheese - divided use
1 (12-ounce) container small-curd cottage cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/2 cup dry bread crumbs
1 teaspoon Greek seasoning
Cook pasta according to package directions; drain.
Melt butter in a Dutch oven over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
Stir in 2 cups Cheddar cheese and next 3 ingredients.
Stir in pasta.
Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Top with remaining 1 cup Cheddar cheese.
Combine bread crumbs and Greek seasoning; sprinkle over cheese.
Bake at 350°F (175°C) for 25 minutes.