Cook the elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and set aside.

In a saucepan over medium heat, melt the butter. Stir in cottage cheese, milk, cheddar cheese, salt, and pepper until smooth.

Combine the cooked macaroni with the cheese sauce until well coated.

Preheat oven to 350°F (175°C) and transfer the mixture to a greased baking dish.

Sprinkle panko breadcrumbs on top and drizzle with melted butter.

Bake for 25-30 minutes until bubbly and golden brown.