Preheat the oven to 350°. Grease an 8 x 8 casserole dish.
Cook macaroni 2 minutes less than the package directs, drain.
To the now empty pot, add the milk, beaten eggs, salt, pepper, Dijon mustard, nutmeg, and cottage cheese. Add most of the cheddar cheese, reserving a handful for the top. Combine well. Stir in the drained macaroni. Pour it into a greased 2 quart (8x8) casserole dish.
Sprinkle the remaining cheddar on the top. Melt the butter and toss with the breadcrumbs. Sprinkle the buttered crumbs over the top. Bake for 30 minutes or until the crumbs are brown and the sauce is bubbling at the edges.
Macaroni and Cheese freezes great if you freeze it before baking.