Rich N' Cheesy Macaroni

2 1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces Velveeta
1 1/3 cups small-curd cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups soft bread crumbs

Cook macaroni according to package directions; drain. Place in a greased 2 1/2 quart baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt, and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in Velveeta cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs. Sprinkle over top. Bake uncovered at 350 degrees for 30 minutes or until golden brown